For the Crust:
1 cup - butter, softened
2/3 cup - Florida Crystals Organic Cane Sugar
2 1/2 cups - all-purpose flour
For the Filling and Topping:
1 1/2 cups - peach preserves (1-12 oz. jar)
1/2 cup - all purpose flour
1/2 cup - Florida Crystals Organic Cane Sugar
1/4 cup - butter, softened
1 tsp. - almond extract
1 1/2 cups - toasted slivered almonds
For the Glaze:
1/2 cup - Florida Crystals Organic Powdered Sugar
1 tbsp. - milk, or to desired consistency
1/2 tsp. - almond extractPreparation:
Preheat oven to 350 degrees F. and arrange rack to center position. For crust, beat butter with sugar and flour and press evenly on the bottom of a lightly greased 13 x 9 x 2 inch pan. Bake 15-20 minutes or until golden around the edges. Remove from oven and top with preserves. Allow to stand 2-3 minutes, then spread preserves evenly over crust with the back of a large spoon.
To prepare topping, combine flour with sugar, butter and almond extract. Beat slowly several minutes to blend, then crumble evenly over top of preserves. Sprinkle almonds over topping and return pan to the oven and continue baking 20-25 minutes or until bubbly with golden edges. Cool thoroughly.
To prepare glaze, whisk Organic Powdered Sugar with milk and almond extract until smooth, then drizzle randomly over the top of the cooled, baked mixture. Cut into squares.Serving Quantity:
Makes about 2 dozen squaresQuick Tip:
To toast almonds, arrange in an even layer on a baking sheet and "toast" under your oven's broiler until golden, stirring frequently for even browning.