CRUST:

1/2 c. toasted sliced blanched almonds
2 tbsp. confectioners sugar
1/2 c. (1 stick) plus 2 tbsp. butter, softened
2 tbsp. sugar
1 c. flour

TOPPING:

4 egg yolks
1 tbsp. sugar
1/2 c. cran-raspberry juice concentrate, thawed
1/4 c. (1/2 stick) butter
Dash salt
10 drops red food color

Preheat oven to 325 degrees. For crust, place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped, set aside. Cream butter; add sugar, mix until light and fluffy. Stir in flour and nut mixture. Pat dough evenly into buttered 8 inch square pan, prick with fork. Bake 30 minutes until edges are light brown and top is still pale.

For topping, combine egg yolks and sugar in medium-size heavy saucepan. Stir in concentrate, butter and salt. Cook over medium heat, stirring constantly with a wire whisk, 6 to 8 minutes. Do not boil, a candy thermometer will register 180 to 185 degrees. Remove from heat; stir in food color. Spread mixture over crust. Bake 5 minutes. Cool, cut into bars.