1 c. butter
1 c. brown sugar
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. almond extract
1 1/2 c. oatmeal, uncooked
1 c. red raspberry preserves
1/4 c. sliced almonds, toasted

Beat butter and sugar until well blended. Add flour and baking soda, mix well. Blend in almond extract, stir in oats. Spread mixture onto bottom of greased 13x9 inch pan; spread with preserves, sprinkle with almonds. Bake at 375 for 22-25 minutes. Cool, cut into 20 bars.