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Steps
1
Heat oven to 325°. Grease bottom and sides of rectangular pan,
13x9x2 inches, with shortening. Beat butter and brown sugar in large
bowl with electric mixer on medium speed until creamy, or mix with
spoon. Stir in almond extract, eggs and almond paste. Stir in flour,
baking powder and salt. Spread in pan. Sprinkle with raspberries and
blueberries.
2
Bake 50 to 55 minutes or until golden brown and bars slightly pull
away from edges of pan. Cool completely, about 1 hour. Sprinkle with
powdered sugar. For bars, cut into 6 rows by 6 rows. Store covered in
refrigerator.
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Frozen berries, thawed and drained, can be substituted for the fresh berries.
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Nutrition Facts
Serving Size:1 Cookie
Calories
135
Calories from Fat
65
Saturated Fat
7g
Cholesterol
25mg
Sodium
70mg
Total Carbohydrate
16g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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