INGREDIENTS

  • 1 1/2 cups raspberry jam
  • 1/3 cup almonds , ground
  • 1/4 teaspoon almond extract
  • 1/2 cup almonds , slivered

    • Base

  • 1 cup butter , softened
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour

DIRECTIONS

  1. Grease a 9" x 13" cake pan and set aside.
  2. To make the base, beat together the butter, sugar and salt in a bowl until fluffy.
  3. Stir in the flour until combined.
  4. Remove 1 cup and set aside.
  5. Press the remaining mixture into the prepared pan.
  6. Bake in the centre of a 350 degree F oven until golden, about 17 minutes.
  7. Let cool on a rack.
  8. Spread the jam over the base.
  9. In another bowl and using your fingertips, mix together the reserved butter mixture, ground almonds and almond extract until it forms pea-sized crumbs.
  10. Sprinkle over the jam.
  11. Sprinkle with the slivered almonds.
  12. Bake in the centre of a 350 degree oven until golden, 30 minutes.
  13. Let cool on a rack.