1 c. all-purpose flour
3/4 c. quick cooking oats
1/2 c. granulated sugar
1/2 c. butter, at room temp.
1/2 tsp. almond extract
1/2 c. red raspberry preserves
1/2 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 a large bowl. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in extract until blended. Reserve about 1 cup oat mixture. Press remainder evenly over bottom of pan, adding more mixture if needed to cover.

Spread preserves over top to about 1/2 inch from edges. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.) Bake 25-30 minutes or until edges are golden. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars. Makes 24.