Ingredients

• 2 cups all-purpose flour
• 1.5 cups quick cooking oats
• 1 cup white sugar
• 1 cup butter , softened
• 1 teaspoon almond extract
• 1 cup raspberry jelly
• 0.67 cups sliced almonds

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving