Cherry Pie Bars II

3 c. flour

3/4 c. sugar

pinch of salt

1/4 t. almond extract

3 sticks butter, chilled and cut into tablespoon pieces

3 c. cherry pie filling

1 c. raw almonds

1 c. powdered sugar

2 T. milk

1/4 t. almond extract

Place flour, sugar, salt, 1/4 t. almond extract and butter in the bowl of a food processor.  Pulse until crumbly.  Remove and reserve 1 cup of this mixture.  Press the remaining mixture into the bottom of a 9"x 13" pan that has been lined with a 18" piece of aluminum foil.  Crimp the ends of the foil that extend past the pan into handles.  Bake in a preheated 350* oven for half an hour.

Meanwhile, add the almonds to the food processor and pulse until coarsely chopped.  Combine with reserved shortbread mix.

Remove bottom layer from the oven.  Cover with the canned cherries.  Sprinkle the streusel over the top and return to the oven for another 40-45 minutes, until golden brown.  Let cool in the pan on a wire rack for 15 minutes.  Lift out by using the handles of aluminum foil and let cool completely.

While bars are cooling, whisk together the powdered sugar, milk and almond extract.  Drizzle over the cooled bars.  Let glaze set before cutting into 24 pieces.