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Line an 18 cm square tin with the short crust pastry and spread your jam over the base.
Cream the butter and sugar until light and fluffy (use an electric mixer if you wish)
Add the ground almonds, ground rice and the egg and mix well.
Spread the mixture over the jam, making sure you go right to the edge, then sprinkle with the chopped almonds.
Bake in a moderate oven at 190ºc/160ºc Fan/Gas 5 for 20-25 minutes.
Allow to cool then cut into fingers.