RASPBERRY SQUARES

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Raspberry Squares image

I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan.

Provided by momaphet

Categories     Bar Cookie

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
1 1/4 cups oats
1/3 cup sugar
1/2 teaspoon almond extract
1/3 cup light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup toasted almond, finely chopped (pecans or walnuts are good too)
12 tablespoons butter, cut into 12 pieces and softened but still cool
1 cup raspberry preserves (or what ever flavor strikes your fancy, SEE NOTE)

Steps:

  • Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
  • In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
  • Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
  • Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
  • Cool on wire rack then remove from pan using foil handles, cut into squares.
  • NOTE:.
  • After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.

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