1. Mix the flours and sugar together in a bowl. Rub the margarine into the mixture and knead to form a soft dough.
2. Spread mixture into a 7 1/2 by 11 1/2 inch (19 by 29 cm) Swiss roll tin.
3. Spread with apricot jam, sieved, and sprinkle with nibbed or flaked almonds.
4. Bake for 45 minutes at Mark 3 (160°C) 325°F. Cut into bars.