1 cup all-purpose flour
¾ cup quick-cooking oats
½ cup granulated sugar
½ cup butter or margarine, room temperature
½ teaspoon almond extract
½ cup boysenberry preserves
⅓ cup sliced almonds
Heat oven to 350F; line an 8- or 9-inch square baking pan with foil and lightly grease foil.
Mix flour, oats, and sugar in a large bowl.
Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in extract until blended.
Reserve about 1 cup oat mixture.
Press remainder oven bottom of pan, adding more mixture if needed to cover.
Spread preserves over top to about ½ inch from edges.
Mix almonds with reserved oat mixture.
Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.)
Bake 25-30 minutes or until edges are golden.
Cool in pan on rack.
Lift foil by ends to cutting board.
Cut in bars.