Updated: Mar 29, 2019
RECIPE BY KIMME HARGROVE
This pastry treat will satisfy any sweet tooth. Enjoy it at breakfast with a hot cup of coffee, or serve it to your kids with a glass of milk as a special after-school snack.
1½ cup butter, softened
1½ cup sugar
3 large egg yolks
3 cups all-purpose flour
1 cup sliced almonds, toasted
¼ teaspoon salt
½ cup raspberry preserves
Heat oven to 350°F. Spray a 9x13 baking pan with cooking spray.
In a large bowl, beat butter and sugar on high until light and fluffy. Beat in egg yolks. In a medium-sized bowl, stir together flour, almonds and salt. Gradually add the dry mix to the butter mixture, and mix just until moist.
Lightly flour your fingers, and press half of the dough into the bottom of the prepared baking pan. Spread the preserves evenly over the crust. Crumble remaining dough over the preserves (it will not completely cover the preserves).
Bake 35-45 minutes until golden brown. Cool, and cut into bars to serve.