[Nous sommes désolés, mais cette page n'est pas disponible en français.]
2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup finely chopped almonds
3/4 cup margarine
2 8oz pkg. cream cheese (softened)
2/3 cup granulated sugar
1/2 tsp. almond extract
1 cup strawberry jam
3/4 cup sliced almonds
Combine all ingredients for crust until crumbly. Reserve 3/4 cup for topping. Press remainder into 13x9" cake pan sprayed with nonstick spray. Bake at 350 F for 12-15 minutes, or until edges are golden.
Beat cream cheese, sugar, eggs and extract until smooth. Spread evenly over hot crust. Bake 15 minutes longer. Stir jam until smooth. Spread over filling. Stir sliced almonds into reserved crumble mixture. Sprinkle over jam. Bake 15 minutes longer. Cool completely on wire rack. Chill 3 hours or overnight before cutting into squares. Store in refrigerator.
Tip: Try raspberry or apricot jam instead of strawberry.
Submitted by Delina MacLean, Cornwall, P.E.I.