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Makes 36 squares 2 c. organic frozen raspberries, thawed 3 c. organic almonds, blanched and finely ground 2 tsp. cinnamon 1/2 c. Henry's Unsalted Butter, melted 3 Tbsp. maple syrup 4 (8 oz.) packages organic cream cheese, softened 1 1/3 c. evaporated cane sugar 2 tsp. gluten-free vanilla extract 2 tsp. gluten-free almond extract 4 Henry's Large Eggs 2 c. organic almonds, blanched and finely ground 2 tsp cinnamon 1/2 c. melted butter 3 Tbsp. maple syrup 2/3 c. organic sliced almonds Preheat oven to 350°F. Place raspberries and a 1/3 cup of sugar in a saucepan. Add about 2 Tbsp. water and simmer for 20 to 30 minutes, until the mixture thickens and reduces by half. Mix together almonds, cinnamon, butter and syrup in a large bowl. Press into the bottom of a 13x9 baking pan, set aside. Mix cream cheese, sugar, vanilla, almond extract and eggs together with a mixer until well blended. Pour cream cheese mixture over crust. Take raspberry sauce and swirl through cream cheese mixture using a knife. Sprinkle with sliced almonds. Bake for 40 to 50 minutes, until the center is just about set. Chill for 4 hours or overnight. Cut into squares. Please be aware, ingredients in products often change. Always check the label for the most recent ingredient information. If you are unsure as to whether or not a product contains gluten, please don't eat it. |
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