Ingredients
- 1 cup all-purpose flour
- 3/4 cup quick cooking oats
- 1/2 cup granulated sugar
- 1/2 cup butter -- room temperature
- 1/2 teaspoon almond extract
- 1/2 cup red raspberry preserves
- 1/3 cup almonds -- sliced
Instructions
- Heat oven to 350 degrees. Line an 8-9 inch square baking pan with foil.
- Lightly grease foil.
- Mix flour, oats, and sugar in a large bowl. Add butter and cut in with a
- pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in
- extract until blended.
- Remove about 1 cup oat mixture. Press remainder evenly over bottom of
- pan, adding more mixture if needed to cover. Spread preserves over top to
- about 1/2 inch from edges.
- Mix almonds with remaining oat mixture. Sprinkle evenly over preserves,
- then press down gently. (Some preserves will show through)
- Bake 25-30 minutes or until edges are golden. Cool in pan on rack.