2 c. flour
1/8 tsp. salt
3 eggs
1 1/2 c. chopped pecans
1 (10 oz.) jar raspberry preserves
4 1/2 tbsp. flour
3/4 tsp. baking powder
1/2 c. sugar
1 c. butter
1/2 tsp. almond extract
3/4 c. coconut
1 1/2 c. brown sugar

Combine flour, sugar, salt and cut in butter with pastry blender to make coarse crumbs. press dough evenly into a 10 x 15 inch jelly roll pan. Bake at 350 degrees until slightly browned, 15-18 minutes. Cool 15 minutes and spread with preserves. Reduce temperature to 325 degrees.

In a large bowl beat eggs, brown sugar and almond extract until fluffy, fold in nuts, coconut, flour and baking powder, spread evenly over preserves. Bake at 325 degrees until slightly browned and center is set 30-35 minutes. Cut into 2 x 1 1/2 inch bars. Bars may be cut diagonally to make triangles. Makes 50 bars or 100 triangles.