- 10
Ingredients
- 1 c butter
- 4 c vanilla chips, divided
- 4 eggs
- 1 c sugar
- 2 c flour
- 1 t salt
- 2 t almond extract
- 1 c seedless raspberry preserves
- 1/2 c slices almonds
Preparation
Step 1
Melt butter in a small saucepan over low heat. Remove rom heat and add 2 c of the vanilla chips. Let stand-- do not stir.
In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in vanilla chip mixture. Add flour, salt, and almond extract and mix on low speed until combined. Spread 1/2 of the batter in a greased and floured 9x13 pan. Bake at 325* for 15-20 minutes, or until golden brown.
Spread remaining 2 c chips into remaining batter and set aside. Melt raspberry jam in a saucepan nd spread evenly over cookjed batter. Gently spoon remaining batter over fruit(some fruit may show through). Sprinkle with almonds. bake @350* an additional 30-35 minutes. Test for doneness. Let cool completely and cut into 1 inch sqares.