Step 1

Preheat oven to 350°. In a large bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet.

Step 2

Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes.

Step 3

Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes.

Step 4

Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.