Raspberry Almond Bars
Adapted from Food and Wine
Makes 2-3 dozen bars

The original recipe calls for one stick of butter and one stick of margarine.  I couldn’t justify buying margarine for the sole purpose of this recipe (I don’t use it for anything else), so I just used 2 sticks of butter.  The crust may have been less crisp, but it was delightfully tasty.

2 sticks (8 ounces)  unsalted butter, softened, plus 3 tbsp. melted
1 1/2 cups flour
1 cup confectioner’s sugar
3/4 cup seedless raspberry jam
3 cups sliced natural almonds (about 3/4 pound)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

1.  Preheat the oven to 350 degrees.  Lightly butter a 9-by-13-inch baking pan.  In a standing mixer, beat the softened butter until smooth.  Add the flour and confectioner’s sugar and beat on low speed until combined.  Pat the dough evenly in the bottom of the pan and bake in the middle of the oven for about 30 minutes, or until golden.  Let cool slightly, the spread with the jam.  Leave the oven on.

2.  Toast the almonds for 7-8 minutes, or until golden and fragrant.  Let cool.

3.  In a medium bowl, whisk the brown and granulated sugars with the melted butter, eggs and vanilla and almond extracts until smooth;  fold in the almonds.  Spread the topping over the jam in an even layer.  Bake for about 25 minutes, or until set and golden.  Let cool completely in the pan.  Using a sharp knife, cut into 24 or 36 bars depending on your size preference.