1 1/4 cups flour
1 cup oats (quick or old fashioned, uncooked)
1 cup plus 1 tablespoon powdered sugar
1/4 cup finely chopped almonds
1 tablespoon grated lemon peel
2/3 cup margarine
2 tablespoons water
1 10-ounce jar no-added-sugar raspberry fruit spread
Heat oven to 350 degrees. Combine flour, oats, 1 cup powdered sugar, almonds, and lemon peel. Cut in margarine until crumbly. Stir in water until dough is moistened. Reserve 1 cup; set aside. Press remaining dough onto bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake 20 minutes. While crust is baking, roll reserved dough into 1/4-inch thick ropes.
Remove bottom crust from oven and quickly spread crust with fruit spread. Decorate top with crisscrossing dough. Return to oven and bake 30 to 35 minutes or until light golden brown. Cool. Sprinkle with 1 tablespoon powdered sugar before serving.
Yield: 12 servings
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.