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This recipe for RASPBERRY ALMOND BARS, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Friday, February 4, 2011


1/2 c. butter, softened
3 T. butter, melted
1/2 c. margarine, softened
1 1/2 c. flour
1 c. powdered sugar
3/4 c. raspberry jam
3 c. sliced almonds
1/2 c. light brown sugar
1/2 c. sugar
2 eggs, beaten
1 t. vanilla
1 t. almond extract

1. Lightly butter a 9X13 baking pan. With mixer, beat the softened butter with the margarine until smooth. Add the flour and powdered sugar and beat on low speed until combined. Pat the dough evenly into the bottom of the pan and bake in the middle of the oven at 350 degrees for about 30 minutes or until golden. Cool slightly, then spread with the jam. Leave the oven on.
2. Toast the almonds for 7-8 minutes. Cool.
3. In a medium bowl whisk the brown and white sugars with the melted butter, eggs, vanilla and almond extract 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. Cool completely in the pan. Serves 48.




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