| |
| |
| 1 1/2 cups |
|
blanched whole almonds |
|
| 2 cups |
|
flour |
|
| 8 oz |
|
unsalted butter |
|
| 1/4 tsp |
|
vanilla |
|
| 1 cup |
|
raspberry preserves |
|
| 1/2 cup |
|
firmly packed brown sugar |
|
|
|
confectioner's sugar, for garnish |
|
|
|
| |
| 1 |
Preheat your oven to 350* |
| 2 |
In the food processor, with the metal blade running, chop 1/2 cup almonds coarsely, about 10 pulses. Reserve. |
| 3 |
Into the processor put the rest of the almonds, flour, brown sugar, butter and vanilla. Run the processor until the mixture resembles coarse crumbs, about 20 seconds. Reserve. |
| 4 |
Place the preserves into the processor and process until smooth, about 15 seconds. |
| 5 |
In a 9 x 13 glass baking dish, spread half of the reserved mixture. Spread the preserves over that, then top with the remaining mixture. Sprinkle the chopped almonds on top. |
| 6 |
Bake for approx 20-30 min, until lightly browned, but the sides are not blackening. |
| 7 |
Cool for several hours and cut into 2" squares. Dust with the confectioners' sugar. |
|
| |
| Servings: 32 |
| Yield: 32 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| confectioner's sugar, for garnish |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
155.17 |
|
| Calories From Fat (52%) |
|
80.13 |
|
| |
|
% Daily Value |
| Total Fat 9.27g |
|
14% |
|
| Saturated Fat 3.92g |
|
20% |
|
| Cholesterol 15.25mg |
|
5% |
|
| Sodium 6.34mg |
|
0% |
|
| Potassium 77.96mg |
|
2% |
|
| Carbohydrates 17.00g |
|
6% |
|
| Dietary Fiber 1.08g |
|
4% |
|
| Sugar 3.65g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 15.92g |
|
|
|
| Protein 2.37g |
|
5% |
|
|
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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