Raspberry Almond Jelly Roll

• 3/ 4 cup granulated sugar
• 1/ 3 cup almond paste
• 3/ 4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/ 4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/ 2 teaspoon almond extract
• 2/ 3 cup raspberry jam
• powdered sugar

Preheat oven to 35O˚F. In a food processor, combine granulated sugar and almond paste; process until well blended. (Alternative method: place sugar and almond paste in bowl and cut with pastry blender until mixture forms coarse crumbs). Set aside. Spray jelly roll pan with cooking spray. Line bottom of pan with wax paper. Spray paper with cooking spray and dust lightly with flour. In a medium bowl, combine ¾ cup flour, baking powder, and salt; set aside. In a large bowl, beat eggs on high speed until light, about 4 minutes. Gradually add almond paste mixture, vanilla and almond extracts. Beat on medium speed until smooth, about 3 minutes. Stir in flour mixture. Spread batter evenly into prepared pan. Bake 18-24 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with powdered sugar; carefully peel off wax paper. Sprinkle cake lightly with additional powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down on a wire rack. Cool completely, about 3O minutes. Unroll cake carefully; remove towel. Spread jam over cake, leaving a ½-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter. Dust with additional powdered sugar.