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Rasberry Crumb Bars

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2 cups flour
1 teaspoon baking powder
teaspoon salt
1 cup almonds (about 4 ounces)
cup margarine, room temperature
1 teaspoon vanilla
2/3 cup sugar
1 egg
1 jar (12 ounces) raspberry preserves


Heat oven to 375 degrees. Coat 13x9x2 baking pan with nonstick spray. Stir together flour, baking powder and salt on waxed paper. Whirl almonds in food processor until finely ground. Add margarine and vanilla. Whirl until well blended. Add flour mixture and the sugar. Whirl to mix. Reserve cup mixture for topping. Add egg to remaining flour mixture in container of food processor. Whirl until well combined and dough forms. Press dough over bottom of prepared pan.

Bake in 375 degree oven for 10 minutes or until lightly browned. Remove from oven; cool slightly. Spread raspberry preserves over dough. Sprinkle with reserved crumb mixture in diagonal strips across top. Bake 12 minutes more or until top is golden brown. Cool in pan on wire rack. Cut into bars to serve.

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