RASPBERRY ALMOND BARS
RASPBERRY ALMOND BARS
Ingredients
- 1 1/2 cups flour
- 1 cup icing sugar
- 3/4 cup butter, softened
- 2 eggs, lightly beaten
- 1/2 cup sugar
- 1/2 cup packed golden brown sugar
- 2 tbsp butter, melted
- 1 tsp vanilla
- 1/2 tsp almond extract
- 3/4 cup sieved raspberry jam
- 2 cups sliced natural almonds
Directions
- Line a 9x13 inch baking pan with nonstick foil, leaving a 2 inch overhang.
- To prepare crust, combine flour and icing sugar in a bowl. Cut in softened butter with a pastry blender until mixture is crumbly. Press mixture into prepared pan.
- Bake at 350°F for 20 minutes or until firm and light golden around edges. Remove pan from oven; let crust cool for 5 - 7 minutes.
- Meanwhile, whisk together beaten eggs, sugar, brown sugar, melted butter, vanilla and almond extract until blended.
- Spread raspberry jam evenly over crust. Sprinkle with almonds. Drizzle egg mixture over almonds and spread gently.
- Continue baking for 25 minutes or until set and top is golden. Cool in pan on a rack.
- Using foil as an aid, lift bar from pan and cut into bars. Carefully remove bars from foil.
- Store in an airtight container in refrigerator for up to 1 week. May be frozen.
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Nutritional analysis per serving:
159 calories, 8.3 g fat, 2.3 g protein, 19.7 g carbohydrate, 1 g fibre, 47 mg sodium