Ingredients
1
cup butter or margarine, softened
1
cup packed brown sugar
1/2
teaspoon almond extract
2
eggs
1
package (8 ounces) almond paste (not marzipan), cut into 1/4-inch pieces
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup fresh raspberries
1
cup fresh blueberries
Powdered sugar, if desired
Preparation
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.
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.
