Preheat oven to 350 degrees. Line a 9-inch square baking pan with aluminum foil. Butter the foil.

Stir together the nut flour and 3 tablespoons Splenda. In a separate bowl, sift together Carbolite bake mix, baking powder, cinnamon, cloves and salt. Set both mixtures aside.

Combine the butter, 1/2 cup Splenda and the vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Add the egg yolks and beat until fluffy. Reduce the speed to low and add the nut and flour mixtures and mix until just blended (it will be crumbly).

Spread 1-3/4 cup of the batter into the prepared pan. Top with a thin layer of preserves, leaving a 1/2 inch border. Spoon the remaining batter into a pastry bag fitted with a 1/4-inch plain tip. Pipe the batter in a lattice patter atop the preserves. Refrigerate for 20 minutes. Bake until the preserves begin to bubble and the crust is just firm to the touch, about 40 min. let cool in pan on wire rack.

Using the foil, lift the sheet from the pan. Peel back the foil sides. Cut into 20 squares. Sprinkle a little Splenda on top (like you would powdered sugar).