Ingredients
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1 1/2 c. sifted all-purpose flour
1/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. brown sugar
1/2 c. butter or margarine
1 egg, slightly beaten
1/3 c. blanched almonds, ground
1/2 c. red raspberry jam
1 egg yolk, slightly beaten
1 tsp. water
Preparation
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Sift flour, sugar, powder, salt and cinnamon.
Stir in brown sugar and cut in butter.
Mix until crumbly.
Add egg and ground almond; mix (save 1/2 cup of mixture for lattice top).
Press mixture into 9 x 9 x 2-inch pan for cookie bars or use a spring-form cake pan for a round cake.
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