- 2 cups all-purpose flour
- 1 1/2 cups quick cooking oats
- 1 cup white sugar
- 1 cup butter, softened
- 1 teaspoon almond extract
- 1 cup raspberry jelly
- 2/3 cup sliced almonds
- Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
- Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
- Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
- Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.
09/11/2019
recipepes.com
raspberry squares for junior chefs, recipe
PT15M
PT1H
5
455 calories
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