I love the sweet and sour mix from the shortbread crust and the Raspberry Jam. These are really good, I need to stop eating them now.
I started to follow a recipe and had to change it up. This recipe is modified from ( I wash you dry).
2 and 1/2 cups flour
6 Tablespoons brown sugar
3/4 cup cold butter cut into cubes ( that's one and 1/2 cubes of butter)
1 teaspoon almond extract
1 Cup or more raspberry jam I used the one with seeds because that's what I had on hand.
1 Cup or a little less sliced almonds
Preheat oven to 350 degrees. Spray a 9x9 square pan with cooking spray. Line with parchment paper and spray again.
Combine the flour and brown sugar in food processor and pulse to combine. Add butter, egg and almond extract and pulse until mixture is coarse and crumbly. Mine was more firm I think because of the high humidity here in the jungle.
Reserve about 1 Cup of the crumb mixture and press the remaining crumbs into the greased pan. Press down into a even layer and press a fork all over the top so it will not puff up when you bake.
Bake for 10 minutes.
Spread the jam over the top of the crust and then sprinkle the rest of the crumb mixture on top of jam. Now top with the sliced almonds.
Return to oven and bake for 25 to 30 minutes or until tops lightly browned.
Let cool if you can. Or be like me and eat it hot with vanilla ice-cream. Enjoy it made form your kitchen.