Ribbon Miniatures

Mix together eggs, butter, sugar, vanilla, flour and salt on low speed of mixer until ingredients are moistened. Beat 3 minutes on medium speed. Spread 1/3rd of the batter evenly over a foil lined or greased and floured 15.5 x 10.5 x 1" pan. Bake at 350 for 12 minutes or until it shrinks from the sides of the pan and is lightly browned around the edges. Make 3 layers, then cool. Blend sour cream and almonds. Spread 1/2 cup preserves over one baked layer, then spread with half of the almond mixture. Top with 2nd baked layer, spread 1/2 cup of the preserves, then the remaining almond mixture. Top with the 3rd baked layer. Place a weight, such as a cutting board on top to remove air spaces. Chill over night in the refrigerator. Trim crust and frost with butter frosting. Cut into 72 pieces. Decorate if desired.