These delicate treats feature a shortbread crust topped with raspberry jam and a light almond-flavoured topping. Serve them with tea or as a dessert.

Yield: Makes 32.



  • 1 1/2 cups flour
  • 1 cup icing sugar
  • 3/4 cup butter, softened
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup packed golden brown sugar
  • 2 tbsp butter, melted
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 3/4 cup sieved raspberry jam
  • 2 cups sliced natural almonds


  1. Line a 9x13 inch baking pan with nonstick foil, leaving a 2 inch overhang.
  2. To prepare crust, combine flour and icing sugar in a bowl. Cut in softened butter with a pastry blender until mixture is crumbly. Press mixture into prepared pan.
  3. Bake at 350°F for 20 minutes or until firm and light golden around edges. Remove pan from oven; let crust cool for 5 - 7 minutes.
  4. Meanwhile, whisk together beaten eggs, sugar, brown sugar, melted butter, vanilla and almond extract until blended.
  5. Spread raspberry jam evenly over crust. Sprinkle with almonds. Drizzle egg mixture over almonds and spread gently.
  6. Continue baking for 25 minutes or until set and top is golden. Cool in pan on a rack.
  7. Using foil as an aid, lift bar from pan and cut into bars. Carefully remove bars from foil.
  8. Store in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per serving:

159 calories, 8.3 g fat, 2.3 g protein, 19.7 g carbohydrate, 1 g fibre, 47 mg sodium