1 3/4 cups (425 mL) All Purpose Flour
1 cup (250 mL) granulated sugar
1 cup (250 mL) butter
1 egg , beaten
1/2 tsp (2 mL) almond extract
1 cup (250 mL) Raspberry Jam
1/2 cup (125 mL) chocolate chips
1. In a bowl, combine the flour and sugar. Cut in the butter with a pastry blender until crumbly.
2. Add the egg and almond extract. Mix well. Set aside 1 cup (250 mL) of the mixture for the top. Press remaining dough in a greased 8” (20 cm) square cake pan. Spread the jam on top and sprinkle reserved crumbles over jam.
3. Bake at 350ºF (180ºC) for 35-40 minutes or until light golden. Quickly sprinkle chocolate chips on top of warm squares. Cool completely, cut into squares and serve.