Raspberry Bars

Submitted by Sue Woltman

Preheat oven to 350 degrees.

CRUST
– 2 C flour
– 1/2 C powdered sugar
– 1 C unsalted butter, chilled

FILLING
– 2 C Raspberry Preserves
– 1/4 C Chambord liquor

TOPPING
– 1/2 C flour
– 1/4 C sugar
– 7 ounces almond paste
– 4 TBS unsalted butter
– 2/3 C sliced almonds

 ICING
– 1 C powdered sugar
– 3 TBS milk
– 1 tsp vanilla

Combine all crust ingredients in a food processor and quickly pulse until crumbly.  Pat crust into a greased 13X9X2 inch glass pan.  Bake for 20 min. or until light golden brown;  remove from oven.

For filling, mix preserves and liquor together and spread on top of crust.

To prepare topping, combine flour, sugar, almond paste, and butter in a food processor and quickly pulse until crumbly.  Sprinkle over filling and top with sliced almonds.  Bake at 350 for about 40 minutes or until golden brown;  filling will still be jiggly, but will set up as it cools.  Cool in the pan on a wire rack.

Stir together all icing ingredients until smooth.  Drizzle icing over bars while still in pan.  Cool completely in refrigerator before cutting into bars with a sharp knife.  Makes 35 portions