Raspberry Almond Bars

3 cups all-purpose flour
1 cup + 1/4 cup of sugar, divided
1 teaspoon baking Powder
1/2 teaspoon salt
1 cup (2 sticks) of unsalted butter, cold and cut into Tablespoon-sized pieces
2 eggs, lightly beaten
1 1/4 teaspoon of Pure almond extract
1/2 cup of finely chopped almonds (optional)
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Preheat the oven to 375°F. Line a 13x9-inch baking pan with foil (shiny side facing up.) Allow the ends of the foil to hang over the edges for easier removal. Grease or spray the foil. Set the pan aside.
In a large bowl, whisk together the flour, 1 cup of sugar, baking Powder, and salt.

Add the pieces of butter and cut them into the dry ingredients until mixture resembles coarse crumbs. I found that it was easier to rub the butter in with my fingertips, just try and be quick, you don't want the butter to melt.

Stir in eggs, almond extract, and almonds.

Press two-thirds of the mixture into the prepared baking dish.

In a large bowl, combine cornstarch and remaining 1/4 cup of sugar; add berries and gently toss. If you are using frozen berries, don't thaw them. Break them up, and toss them with the cornstarch.
Spoon over crust. Leave a thinner layer near the edges of the pan, the berries tend to burn.

Sprinkle with remaining crumb mixture.

Bake for 30-40 minutes or until bubbly and golden brown. Cool on a wire rack.

Once they are cool, lift them out of the pan with the ends of the foil.

Makes about 2-3 dozen bars, depending on how large you cut them.
~Une Gamine dans la Cuisine~