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Categories:
butter flour sugar almonds flour sugar butter milk baking powder vanilla salt egg almond paste fresh raspberry
Viewed: 3 - Published at: 3 years agoIngredients
- 1/4 cup butter, firm
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 1/3 cup slivered almonds
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup butter, softened
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 large egg
- 4 ounces almond paste, finely chopped
- 1 cup fresh raspberry
Method
- Heat oven to 350°F.
- Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
- Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
- Stir in almonds; set aside.
- Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
- Beat on medium about 2 minutes, scraping down the bowl occasionally.
- Spread half the batter in the pan.
- Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
- Repeat with the remaining batter, almond paste, raspberries and streusel.
- Bake about 50 minutes.
- This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.
