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A delicious blend of peaches and raspberries on shortbread.
Preheat oven to 350 degrees. Combine flour, sugar, and salt in a medium bowl. Cut in butter with a pastry blender until crumbly, reserving 1 cup flour mixture. Lightly grease an 11x7 inch or 9 inch square pan. Press remaining flour mixture into bottom of prepared pan. Bake at 350 for 25 to 30 minutes or until lightly browned. Spread peach preserves over crust in pan. Dollop raspberry preserves by the 1/2 teaspoon over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds. Bake at 350 for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish, if desired.
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538