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Servings Per Recipe: 5
Amount Per Serving
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Preheat oven to 350 F. Lightly grease and line an 8 x 8 inch pan with parchment paper.
Cream together butter and sugar until smooth. Add both extracts and blend in.
In a separate bowl, blend flour, ground almonds and salt. Add to butter mixture and blend (will be crumbly). Press crust into pan with fingers.
Bake for 18-20 minutes, until just brown around the edge of the pan. Allow to cool.
Stir together raspberry jam and cinnamon and spread over surface of cooled crust.
Heat together sugar and milk until sugar is dissolved. Pour over sliced almonds and toss to coat. Spread almonds over raspberry filling.
Bake for 15-18 minutes, until almonds turn golden brown.
Cool completely before slicing.
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