Coconut Raspberry Bars

INGREDIENTS for 8 by 8 inch pan:

FOR THE CRUST:

1 cup all-purpose flour

1/2 cup unsalted butter, cold & cut into 1/2-inch pieces

1/4 cup granulated sugar

1/3 cup slivered almonds

1/8 teaspoon salt

1 tsp Almond Essence

FOR THE FILLING:

1/4 cup raspberry preserves

2 large eggs

1/2 cups granulated sugar

1 teaspoons vanilla + 1 tsp almond extract

1/2 cup plus 1 to 2 tbl spoons all-purpose flour

1 1/4 cups sweetened flaked coconut, divided

DIRECTIONS:

TO MAKE THE CRUST:

Preheat oven to 350°. Lightly grease a 9″x 13″ baking pan.

Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.

Press crust mixture evenly into prepared pan.

Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

TO MAKE THE FILLING:

Carefully spread preserves over partially baked crust, leaving about 1/4 inch around the edges.

Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. Add flour and mix until combined.

Set aside 1/2 cup coconut. Add remaining 3/4 cup coconut to filling mixture and stir to combine.

Transfer filling to partially baked crust, spreading evenly. Sprinkle reserved coconut over the top of the filling.

Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.

Cool bars in pan on a wire rack before cutting into bars.