Japanese Shortbread

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1 cup whole blanched almond

1/2 cup seedless raspberry jam

1 cup cold butter or margarine , cut up

1/2 cup butter or margarine , softened

5 ounces semi-sweet chocolate baking squares, melted

1 1/4 cups sugar

1-2 drop green food coloring (optional)

1 teaspoon vanilla extract

1/4 cup all-purpose flour

2 1/2 cups all-purpose flour

1 large egg , beaten

Shortbread Crust

3 large eggs , divided

3/4 cup sugar

1/2 cup unsalted shelled pistachio , chopped

1 1/2 teaspoons almond extract

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