• 8servings
  • 45minutes
  • 375calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter , softened

  2. 1/2 cup light brown sugar , packed

  3. 1/4 cup sugar

  4. 1 egg yolk

  5. 1/4 teaspoon lemon extract

  6. 1 1/2 cups flour

  7. 3/4 teaspoon ground cinnamon

  8. 1/8 teaspoon salt

  9. 1/4 teaspoon baking powder

  10. 3/4 cup sliced almonds

  11. 1/2 cup raspberry preserves

Instructions Jump to Ingredients ↑

  1. In electric mixer, cream butter, brown sugar and sugar until light, then beat in egg yolk and lemon extract.

  2. Measure flour, cinnamon, salt and baking powder into a small bowl and stir to mix, then mix into the butter mixture.

  3. Stir in almonds until well mixed and crumbly.

  4. Grease an 8 inch square baking dish with butter, then pat half of the dough into bottom of dish.

  5. Measure preserves into a small dish and stir until it is of an easy spreading consistency; dump onto middle of dough in pan and spread as evenly as possible to 1/4 inch of sides of pan.

  6. Crumble remaining dough evenly over top, all the way to sides, then press lightly.

  7. Bake for about 30 minutes in a preheated 350 degree (Fahrenheit) oven.

  8. Remove from oven and cool completely if you can wait that long, then cut into sixteen squares.


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