- 2 cups flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 6 tbsp butter, cold, unsalted, cut into cubes
- 1 1/4 cups peach preserves
- 4 tbsp raspberry preserves
- 1/2 cup almonds, sliced and toasted
Preheat oven to 350 F.
In a bowl, combine flour, sugar and salt and cut in butter until it resembles coarse meal. Reserve 1 cup for later use.
Lightly grease an 8-inch-square pan and press remaining flour mixture over the bottom. Bake for 25 minutes or until lightly browned.
Spread peach preserves over crust. Then add dollops of the raspberry preserves over the peach preserves. Sprinkle the reserved flour mixture over the raspberry preserves. Sprinkle with almonds.
Bake for 35 minutes or until golden brown. Let cool 1 hour on rack. Sprinkle additional powdered sugar over the top. Cut into 2-inch squares. Makes 16 bars.