With berries coming into season now, this would be a super dessert to make. If you sample it first, you better make a second one immediately then you won’t feel guilty because the first one disappeared. I know this calls for jam but it still feels like the real deal.
- 2 cups flour, sifted
- 3/4 cups dark brown sugar
- 3/4 cups finely chopped almonds
- 3/4 cups butter
- 2 pkgs. softened cream cheese
- 2/3 cup sugar
- 2 large eggs
- 1/2 tsp. almond extract
- 1 cup berry jam (your choice)
- 3/4 cups sliced almonds
To make the crust, combine all the ingredients up to and including the butter. Reserve 3/4 cup for the topping.
Press the remainder into a 13 x 9 inch cake pan sprayed with a nonstick spray. Bake at 350 degrees for 14-15 minutes or until the edges are golden.
For the filling cream the cheese, sugar, extract and eggs until smooth. Spread this evenly over a hot crust. Bake a further 15 minutes. Stir the jam until smooth and spread over the filling. Stir the sliced almonds into the remainder crumble mixture and sprinkle this over the jam. Bake another 15 minutes. Cool completely on a rack for about 3 hours before cutting. Store in the refrigerator.
