Ingredients1 h servings 557 cals
- 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.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 557 calories; 25.2 g fat; 78.4 g carbohydrates; 6.3 g protein; 54 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 5
It is important to leave approximately a half of an inch border around the jam layer. Also, it is important to place the jam in a small bowl and stir it (to loosen it) prior to adding it on top...
These are good, and adding chocolate/rasberry swirled baking chips on top made them delicious! My only note is that I think 1 cup of rasberry jam is way too much. When trying to press the top ...
I used vanilla extract instead of almond, since I find almond extract can often times be overpowering. Added a dash of lemon juice to the softened butter before mixing into dry ingredients, and ...
they were really gritty in texture, way too sweet, and the almonds didn't stick. it was crumbly upon the bite as well (falling apart). won't make this again. needs more of a doughy dough.