Category: Cookies and Bars
Difficulty Rating: Easy
I used to make something called "Frangipane"--a French cookie bar that required almond paste, raspberry preserves, sliced almonds and whole a lot of bowls to make. Look it up online if you want to try it...it's divine. However, I have found this easier, less expensive recipe to be almost as good. It's from "The California Farm Cookbook" by Kitty Morse. Serve with vanilla ice cream and extra (toasted it) coconut on the side. Makes 30 bars.
Note: If you have homemade preserves, you can use them in this.
3/4 C butter, softened
1/2 C sugar
1/4 t almond extract
1 3/4 C flour
1/2 C pecans or almonds, finely chopped (this means almost ground-up)
1/4 t salt
1 8-oz. jar raspberry preserves (1 cup)
1/2 C coconut
In a medium mixing bowl beater the softened butter, sugar, and almond extract until thoroughly combined. Add the flour, chopped pecans, and salt. Beat until the mixture resembles coarse crumbs. Reserve 1 C of the flour mixture. Press remaining flour mixture into the bottom of an un-greased 13X 9X2-inch baking pan. Spread the raspberry preserves evenly over crust. Sprinkle preserves with the reserved flour mixture and coconut. Bake in a 350 degree oven for 25 to 30 minutes or until the curst and top are golden. Cool int the pan on a wire rack. Cut into bars..