1 stick (1 1/2 c.) plus 2 tbsp. chilled, unsalted butter, cut into sm. pieces
1 1/4 c. unbleached all-purpose flour
1 1/4 c. rolled oats (regular or quick cooking but not instant)
1 c. packed light brown sugar
1 pinch of salt
3/4 c. (generous) raspberry or blackberry jam
2 tbsp. brandy or raspberry liqueur
1/2 c. chopped almonds

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

In a small bowl, stir together jam and brandy. With a spoon, gently spread jam mixture over bottom oatmeal layer. Stir almonds into remaining oatmeal mixture. Scatter over jam and gently press top layer smooth.

Bake until set and golden brown, 40-45 minutes. Cool completely on wire rack. Carefully cut into 1 inch squares.