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1
Preheat oven to 350 degrees F.
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2
Line a 9-inch square baking pan with foil, and grease with unsalted butter or nonstick vegetable spray.
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3
Crust: In a bowl, whisk together flour, confectioners sugar and baking powder until well combined.
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4
Stir in almonds.
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5
Using a pastry blender, fork or your fingers, cut in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
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6
Using the back of a spoon or your fingers, press crust evenly into the bottom of the prepared pan.
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7
Filling: Stir raspberry jam to loosen it.
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8
Spread jam evenly over crust.
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9
Topping: In a small bowl, whisk together flour and granulated sugar until well blended.
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10
Stir in almond extract.
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11
Using a fork or your fingers, work in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
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12
Crumble topping over top of jam.
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13
Bake in preheated oven for 20 to 24 minutes or until lightly golden brown around edges.
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14
Let cool completely in baking pan on a wire rack.
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15
Using foil extensions, lift cooled squares from pan and place on a cutting board.
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16
Fold down edges of foil away from sides.
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17
If foil sticks, gently run knife blade between squares and foil to loosen.
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18
Icing: In a small bowl, combine confectioners sugar, 1 tablespoon of the cream and the almond extract.
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19
Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork.
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20
Add more cream as needed to achieve the right consistency.
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21
Drizzle icing over cooled squares.
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22
Let stand 20 minutes or until the icing is set.
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23
Using a long serrated knife, cut into 1 1/2-inch squares.
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24
Tip: Let icing set completely, then store squares between layers of wax paper in a tightly sealed container at room temperature for up to five days.
