Weight Watchers Raspberry crisps
- 1 1/3 cups flour
- 1/3 cup powdered sugar
- 8 tablespoons unsalted butter, cut in small pieces
- 1 1/2 teaspoons almond extract
- 1 cup red raspberry preserves
- 1 cup frozen raspberries
- 1 tablespoon powdered sugar, for garnishing
Preheat oven to 350
Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor, pulse to combine.
Pour flour mixture into a 111/2 x 71/2 inch ungreased baking dish and smooth into a smooth layer. Bake until crust is just golden, about 20 minutes.
Meanwhile in a saucepan over medium heat combine Preserves and berries and heat until preserves and berries are melted. 3 to 5 minutes.
When crust is ready pour raspberry mixture over crust and bake 20 to 25 minutes. Remove from oven and cool until just warm. Cut into 24 squares. When completely cool dust with powdered sugar.