Almond-Raspberry Bars
Prep Time:
20 mins
Total Time:
1 hr 55 mins
Servings:
Serves 24 (2-inch) squares
Ingredients
-
3/4 cup butter, softened
-
1 cup firmly packed brown sugar
-
1/4 cup sugar
-
2 egg yolks
-
2 cups all-purpose flour
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1/2 teaspoon baking powder
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2/3 cup seedless raspberry preserves
-
1 cup sliced almonds
-
1 cup powdered sugar
-
2 tablespoons water
Directions
1.
Preheat oven to 350 degrees F.
2.
In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add egg yolks, beating well.
3.
In another bowl, combine flour and baking powder. Gradually add to butter mixture, beating at low speed until blended. Press into a foil-lined 9-x-13-x-2-inch baking pan.
4.
Bake for 20 minutes. Remove from oven and let cool 5 minutes. Spread evenly with preserves and sprinkle with almonds.
5.
Return to oven and bake for 15 minutes. Cool completely.
6.
Combine powdered sugar and water. Drizzle over almond layer. Remove shortcake from pan by lifting foil. Peel back foil and cut shortcake into squares to serve.
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