RASPBERRY CRUMB BARS
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
2 1/4 cups flour
1 cup chopped almonds
18 oz. jar seedless raspberry jam
Preheat oven to 350*.
Line a 9-inch square baking pan with foil, extending foil up over edges.
Prepare foil with nonstick spray.
Combine all crumb mixture ingredients in a large bowl.
Beat at low speed until mixture resembles coarse crumbs.
Set aside 2 cups crumb mixture.
Press remaining crumb mixture into bottom of prepared pan to form bottom crust.
Spread raspberry jam over bottom crust layer.
Sprinkle reserved crumb mixture over jam.
Bake 45 - 50 minutes until lightly browned.
Cool completely before cutting into bars.
About 12 servings