Raspberry And Almond Bars

• 1 cup butter, at room temperature
• 1 1/3 cups granulated sugar
• 1 tsp vanilla extract
• 3 None large eggs
• 1 cup self-rising flour, sifted, plus 2 tbsp
• 3/4 cup all-purpose flour, sifted
• 2/3 cup ground almonds
• 10.5 oz frozen raspberries
• None None FOR THE ALMOND TOPPING
• 1/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 3 1/2 tbsp butter, diced
• 2 tbsp sliced almonds

1. Preheat oven to 350u0b0F. Grease and line a deep 9 inch square cake pan with parchment paper, extending paper 3/4 inch above edges of pan.
2. Cream butter, sugar and vanilla extract until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Gently fold in flour, ground almonds and a pinch of salt. Transfer to prepared pan and top with raspberries.
3. To make the almond topping, combine flour and sugar with a pinch of salt in a small bowl. Cut in butter until mixture resembles coarse breadcrumbs. Stir in almonds. Sprinkle over raspberries. Bake for 1 hour, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.

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Taken from recipes-plus.com/api/v2.0/recipes/33578 (may not work)