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Raspberry preserves sandwiched between a buttery crust and an almond crumb topping.
2 1/2 cups flour
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into chunks
1 teaspoon McCormick® Pure Almond Extract
1 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350°F. Mix flour, sugars, baking soda and salt in food processor until well blended. Add butter; pulse until mixture resembles coarse crumbs. Mix egg and almond extract in small bowl. Add to food processor while pulsing. Reserve 1/3 of crumb mixture for topping.
Press remaining crumb mixture into an even layer in foil-lined 13x9-inch baking pan. Spread raspberry preserves over top. Sprinkle clumps of the reserved crumb mixture over preserves. Sprinkle with almonds.
Bake 35 to 40 minutes or until edges are lightly browned. Cool in pan on wire rack. Cut into bars.
(Amount per serving)
Was disappointed at first, but flavor was great after they were totally cool.
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Was somewhat disappointed in these. Thought they would have more flavor to them.