| 1 | Using a coffee grinder or a food processor, grind the almonds until they are fine and powdery. |
| 2 | Combine flour and baking powder with ground almonds. |
| 3 | Add molasses, maple syrup and nutmeg. |
| 4 | Cut in butter. |
| 5 | Work all ingredients together until crumbly. |
| 6 | In another bowl, beat egg with lemon rind; add to dough and stir until evenly moist. |
| 7 | Remove half of the dough, and spread it into a lightly oiled 9-inch square pan. |
| 8 | Roll other half of dough into ball. |
| 9 | Refrigerate both for one hour. |
| 10 | Spread preserves in even layer over dough in pan. |
| 11 | Using a floured surface and a floured rolling pin, roll out the ball of dough. |
| 12 | Cut into ?inch wide strips. |
| 13 | Place half of the strips vertically and half of the strips horizontally over preserves in dough-lined pan, leaving ?inch between strips. |
| 14 | Bake at 350 °F for 30 minutes. |
| 15 | Makes 16 squares |
