1 stick plus 2 tbsp. butter, chilled, cut into sm. pieces
1 1/4 c. flour
1 1/4 c. quick cooking rolled oats
1 c. packed light brown sugar
3/4 c. raspberry jam
2 tbsp. raspberry liqueur
1/2 c. chopped almonds

Preheat oven to 375 degrees. Butter an 8 inch square pan. In a food processor, or blender, combine butter, flour oatmeal, and brown sugar until crumbly. Press 2/3 of mixture into bottom of pan.

In a small bowl, stir together jam and liqueur. With a spoon, gently spread jam mixture over oatmeal layer. Stir almonds into remaining oatmeal mixture. Scatter over jam and gently press top layer smooth. Bake until set 40-45 minutes. Cool. Cut into 1 inch squares.