350° 25-30 Minutes
- 1 cup all purpose flour
- 3/4 cup quick cooking oats
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine (soft)
- 1/2 tsp. almond extract
- 1/2 cup red raspberry preserved
- 1/3 cup sliced almonds
Line an 8 or 9 in square baking pan with foil & lightly grease foil. Mix flour, oats and sugar in a large bowl. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in extract until blended. Reserve 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 reserved oat mixture. Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.) Bake at 350˚F for 25 to 30 minutes or until edges are golden. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars.
