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Ingredients
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1/2 cup (packed) |
| granulated sugar: 1/4 cup |
| eggs: 1 (yolk) |
| lemon extract: 1/4 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| ground cinnamon: 3/4 tsp |
| salt: 1/8 tsp |
| baking powder: 1/4 tsp |
| almonds (sliced): 3/4 cup |
| raspberry preserves: 1/2 cup |
Almond Raspberry Squares
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
16 serving(s)
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- In electric mixer, cream butter, brown sugar and sugar until light, then beat in egg yolk and lemon extract.
- Measure flour, cinnamon, salt and baking powder into a small bowl and stir to mix, then mix into the butter mixture.
- Stir in almonds until well mixed and crumbly.
- Grease an 8 inch square baking dish with butter, then pat half of the dough into bottom of dish.
- Measure preserves into a small dish and stir until it is of an easy spreading consistency; dump onto middle of dough in pan and spread as evenly as possible to 1/4 inch of sides of pan.
- Crumble remaining dough evenly over top, all the way to sides, then press lightly.
- Bake for about 30 minutes in a preheated 350 degree (Fahrenheit) oven.
- Remove from oven and cool completely if you can wait that long, then cut into sixteen squares.