|4 medium sized||free range eggs|
|6 TBS||strawberry jam|
|500g||sweet shortcrust pastry|
|100g||self raising flour||plus extra for dusting|
|1 tsp||almond extract|
|150g||sifted icing sugar|
|the juice of 1/2||lemon|
1. Pre-heat the oven to 200*C/400*F. Roll out the pastry on a lightly floured board to fit into a 12 by 8 or a 9 inch square baking pan. You want it to fit the base and partway up the sides. Place into the pan and then spread the jam evenly over all.
2. Beat the butter and sugar together in a large bowl with an electric hand whisk until they are smooth and creamy. Beat in the eggs, one at a time, adding 1/3 of the ground almonds after each addition. Add the flour and the remaining almonds. Mix well. Stir in the almond extract. Pour the mixture over the jam, spreading to make an even layer.
3. Bake for 35 to 40 minutes, until well risen, firm and golden brown. Remove from the oven and place on a wire rack to cool. Leave in the tin.
4. Stir together the icing sugar and enough of the lemon juice to make a drizzle icing. Drizzle this decoratively over top of the squares. Allow to set before cutting into squares to serve.