3/4 cup butter, softened
1/2 cup Splenda (or sugar)
1/4 t almond extract
1/2 t salt
2 1/4 cup flour
1/4 cup fruit-only apricot jam
1/4 cup fruit-only red raspberry jam
1/4 cup sliced almonds
Preheat oven to 350 degrees.
Beat butter, sugar, egg, almond extract, and salt until creamy. Slowly add flour until you can roll this into a ball.
Divide ball into fourths and roll each fourth into a long rope, about 12" x 1".
Place on a large ungreased baking sheet and make a groove down the center with the handle of a wooden spoon.
Spoon the apricot preserves into 2 groves and the raspberry jam into the other 2. Sprinkle nuts on top. Chill 20 minutes.
Cut each roll into 1" slices, but do not separate. Bake 20 minutes. While still warm, separate the slices. Cook completely.