1 c. all purpose flour
3/4 c. quick cooking oats
1/2 c. granulated sugar
1/2 c. butter, room temperature
1/2 tsp. almond extract
1/2 c. red raspberry preserves
1/3 c. sliced almonds

Heat oven to 350 degrees. Line an 8 or 9 inch square baking pan with foil. Lightly grease foil. Mix flour, oats, and sugar in large bowl. Add butter and cut in with pastry blender until mixture resembles coarse crumbs. Stir in extract and blend. Reserve about 1 cup of oat mixture. Press remaining mixture evenly over bottom of pan to cover. Spread preserves overtop of 1/2 inch of edges. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves and press down gently. Bake 25-30 minutes or until edges are golden. Cool in pan or rack. Lift foil by ends to cutting board. Cut in squares.