The intense almond flavour comes from almond paste (not almond icing).
- Portion size 32 servings
- Credits : Canadian Living Magazine: November 2004
Ingredients
Filling:
Method
Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.
In bowl, whisk flour with icing sugar; with fork blend in butter until in fine crumbs. Press together by handfuls; press onto bottom of prepared pan. Bake in centre of 350°F (180°C) oven until pale golden, 16 minutes. Let cool on rack.
Filling: In bowl, beat almond paste, sugar, butter and salt until combined. Beat in egg, vanilla and almond extract until smooth. Mix in flour; set aside.
Spread raspberry jam over base; spoon filling over jam, spreading evenly. Cover evenly with sliced almonds.
Bake in centre of 350°F (180°C) oven until light golden and filling is just firm to the touch, about 30 minutes. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Using parchment paper handles, transfer to cutting board; peel off paper. Wiping knife with damp cloth between cuts, trim and cut into bars or squares.
Nutritional facts <b>Per each of 32 bars:</b> about
- Sodium 41 mg
- Protein 1 g
- Calories 99.0
- Total fat 6 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
