3/4 cup granulated sugar
1/2 cup (1 stick) butter
2 egg yolks
1 teaspoon grated lemon peel
1 1/2 cups all-purpose flour
1 cup ground almonds
1/2 teaspoon baking powder
3/4 cup raspberry preserves

Preheat oven to 350 degrees F, and lightly butter an 8-inch square baking pan.

Cream together sugar and butter until fluffy. Stir in egg yolks and lemon peel.

In a small bowl, mix flour, ground almonds and baking powder; add to the butter mixture and stir until dry ingredients are incorporated. Set aside 1 cup of this mixture, then press the remainder into the bottom of the prepared pan. Spread preserves evenly over the top, then crumble the reserved crust mixture over the preserves. Bake for 25 to 30 minutes or until lightly browned on the surface. Let cool before cutting into squares.

Makes 12 bars.

Nutrition Per Serving: 290 calories, 5 g protein, 15 g total fat (6 g sat.), 37 g carbohydrate, 1 g fiber, 21 g sugar, 55 mg cholesterol, 15 mg sodium, 7 points