CHOCOLATE RASPBERRY MACAROON BARS

FOR THE CRUST:
1/2 cup unsalted butter
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
pinch salt
1 teaspoon almond extract
1 1/4 cups all-purpose flour
FOR THE TOPPING:
1/2 cup seedless raspberry preserves
1 tablespoon raspberry-flavored liqueur
1 cup miniature chocolate chips
1 1/2 cups finely ground almonds
4 egg whites
pinch salt
1 cup sugar
1/2 teaspoon almond essence
1/2 cup slivered almonds

Preheat oven to 325 degrees F. Invert a 13x9-inch cake pan. Mold a sheet of foil over the pan and smooth the foil evenly around the corners. Lift off the foil and turn the pan right side up; line with the molded foil. Lightly grease foil.

TO MAKE THE CRUST:
In a medium bowl, with an electric mixer, beat together the butter, sugar, cocoa powder and salt until well blended. Add in the almond extract and flour and mix until the mixture forms a crumbly dough. Turn the dough into the prepared pan and pat firmly over the bottom to make an even layer. Prick the dough with a fork.

Bake for 20 minutes, until just set. Remove from oven and increase temperature to 375 degrees.

TO MAKE THE TOPPING:
Combine the raspberry preserves and raspberry liqueur in a small bowl. Spread the topping evenly over the chocolate crust, then sprinkle evenly with the chocolate chips.

In a food processor fitted with a metal blade, process the almonds, egg whites, salt, sugar and almond extract until well blended and foamy. Gently pour over the jam layer, spreading evenly to the edges of the pan. Sprinkle with slivered almonds.

Bake for 20-25 minutes more, until the top is golden and puffed. Transfer to wire rack to cool in pan for 20 minutes, until firm.

Using edges of the foil, carefully remove the cake from the pan and cool completely. Peel off the foil and, using a sharp knife, cut into bars.

Makes 16 bars
Source: The Great Big Cookie Book by Hilaire Walden