Cran Raspberry Butter Bars

Crust

1/2 cup toasted, sliced and blanched almonds
2 tbs confectioners' sugar
1/2 cup (1 stick) plus 2 tbs butter, softened
2 tbs sugar
1 cup flour

Topping

4 egg yolks
1 tbs sugar
1/2 cup cran raspberry juice concentrate(thawed, if frozen)
1/4 cup (1/2 stick) butter
dash salt
10 drops red food coloring

Preheat oven to 325 degrees.  For Crust: Place almonds and 
confectioners' sugar in food processor or blender and process until 
nuts are finely chopped, set aside.  Cream butter in small mixture 
bowl.  Add sugar, mix until light and fluffy.  Stir in flour and nut 
mixture.  Pat dough evenly into buttered 8" square pan, prick with 
fork.  Bake 30 to 35 min until edges are light brown and top is 
still pale.  For Topping: Combine egg yolks and sugar in medium size 
heavy saucepan.  Stir in concentrate, butter and salt.  Cook over 
medium heat, stirring constantly with a wire whisk, 6 to 8 min (do 
not boil).  When candy thermometer until it registers 180 degrees to 
185 degrees.  Remove from heat, stir in food coloring.  Spread 
mixture over crust.  Return to oven, bake 5 min.  Remove from oven.  
Cool completely in pan on wire rack.  Cut into bars.







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