Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick spray. 

Base: 

In a food processor fitted with the steel blade, process margarine, flour, ground almonds, sugar and vanilla until crumbly, about 20 seconds. Reserve 1 1/2 cups crumb mixture for topping. Press remaining mixture evenly into prepared pan. Bake 20 minutes, until golden. 

Topping: 

Mix apricot jam with lemon juice; spread evenly over base. Crumble reserved crumb mixture over jam layer. Sprinkle with slivered almonds. Bake 30 minutes longer, until golden. Cool completely. 

Cut with a sharp knife into 24 squares, and then cut each in half diagonally to form 48 triangles. 

Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW

Magazine Purim 2014