Makes 4 dozen bars

Ingredients

• 1 1/2 sticks Butter, softened (6 oz)
• 3/4 cup Brown Sugar
• 1/4 cup & Granulated Sugar
• 2 Tablespoons
• 1 cup Almonds, ground & toasted
• 1 1/2 Eggs, beaten
• 2 1/4 cup All Purpose Flour
• 1 1/8 teaspoon Baking Powder
• 3/4 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 1/4 cup Raspberry Jam (recipe follows)

Cream the butter and sugar. Add the almonds and eggs. Sift the dry ingredients and add into the mixture. Mix the dough until the ingredients are fully incorporated. Press 2/3 of the dough into a greased 9×13 inch pan. Spread the top with raspberry jam. Roll out remainder of the dough to 1/8 inch thick and chill. Cut into strips and arrange in a lattice pattern. Bake at 350°F for 25 minutes. Allow to cool and cut into squares.

Raspberry Jam

• 2-3 pints Raspberries
• Granulated Sugar, to taste

Add sugar to the raspberries in a medium sized pot. Cook over medium low heat until the raspberries break down and the sugar is dissolved. Add more sugar if needed. Purée slightly with a hand blender.