Pulse the first 4 ingredients in a food processor until crumbly. Combine mixture by hand, forming a dough. Divide the dough into 4 equal portions. Shape each portion into a ball; cover and chill 1 hour.

Place 1 portion between 2 sheets of lightly floured wax paper; roll to a 15-x 10-inch rectangle. Repeat with re­maining portions. combine almonds and next 3 ingredi­ents. Spread each rectangle evenly with jam, leaving a 1-inch border. Sprinkle evenly with pecan mixture. Roll up, (like a jelly roll) and place, seam side down, on a lightly greased baking sheet, tucking ends under to keep jam from leaking out. Brush with melted butter

Bake at 375° for 20 to 25 minutes or until golden. Remove to a wire rack, and cool 15 minutes. Cut each roll with a serrated knife into 1-inch slices; sprinkle with powdered sugar.