Recipe by cookiedog
I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup.
Top Review by Izy Hossack
Tasty! I tented it with foil for the first 30 minutes of baking time then removed the foil and let it cook for a further 15 minutes to brown and set. Also used the original amount of sugar (1/2 cup) and found it was the right sweetness. Next time I'd add almond extract to the batter, too. I also sprinkled chopped almonds onto the batter before baking for texture & decoration.
- 1 (8 inch) chocolate crumb crusts
- 1 cup raspberry jam
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 3⁄4 cup sugar
- 2 eggs
- 1⁄2 cup ground almonds