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Ingredients
- 1 1/4 cups flour
- 3/4 teaspoon almond extract
- 1/2 cup brown sugar
- 1 cup seedless raspberry preserves
- 2/3 cup sugar
- 1/2 cup flaked coconut
- 1/2 cup chopped almonds
- 1/2 cup sliced almonds
- 1/2 cup margarine, softened
- 1 lb. cream cheese, softened
- 2 eggs
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Recipe Info
Category : Desserts
Rating : 0
Contributor : marc
Print Recipe
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Directions
Mix flour, brown sugar and chopped almonds. Cut in margarine, until fine crumbs. Set aside 1/2 cup of mixture. Press remaining mixture into the bottom of a 13 x 9 x 2 pan. Bake at 350°F for 12 to 15 minutes, or until edges are golden. While crust is baking, beat cream cheese, sugar, eggs and extract until smooth. Spread over hot crust. Bake for another 15 minutes. Stir preserves until smooth. Spread over cheese mixture. Mix coconut and sliced almonds. Sprinkle over preserves. Bake 15 minutes more, topping should be golden brown. Cool pan on wire rack. Chill at least 3 hours before cutting. Store in refrigerator.
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