This is a recipe for almond flavored Raspberry Bars. These raspberry dessert bars are made with raspberry jam, Chambord Liqueur and complimented with slivered almonds and a buttery almond flavored short-bread type crust. An easy recipe year round, but with the deep red color of the raspberry jam. especially nice for Christmas or Valentines Day.
Preheat oven to 350 degrees. Combine all crust ingredients in a food processor and quickly pulse until crumbly. Pat crust into a greased 13 x 9 x 2 inch glass pan. Bake for 20 minutes or untill ight golden brown. Remove from oven.
For filling: Mix preserves and Chambord liqueur together and spread on top of crust.
To prepare topping: Combine flour, sugar, almond paste, and butter in a food processor and quickly pulse until crumbly. Sprinkle over filling and top with sliced almonds. Bake at 350 degrees for about 40 minutes or until golden brown. Filling will still be jiggly, but will set up as it cools. Cool in the pan on a wire rack.
Stir together all icing ingredients until smooth. Drizzle icing over the bars while still in the pan. Cool completely in refrigerator before cutting into bars. Use a very sharp knife.
These bars can be hard to cut. I have found a very sharp serrated knife cuts through the almond topping without the almonds flying all over the counter.