1 c. all-purpose flour
3/4 c. instant oats
1/2 c. sugar
1/2 c. butter, softened
1/2 tsp. almond extract
1/2 c. red raspberry preserves
1/2 c. sliced almonds

Preheat oven to 350 degrees. Line 8 to 9 inch pan with foil, lightly grease foil.

Mix flour, oats and sugar in a large bowl. Cut in butter with pastry blender. Add extract. Reserve 1 cup oats mixture. Press remainder over bottom of pan (use enough mixture to cover pan). Spread preserves over mixture. Mix almonds and reserve oats, sprinkle over preserves. Bake at 350 degrees for 25 to 30 minutes. Yield: 24 bars. Calories: 105. Fat: 5 grams.