Cran-Raspberry Bars

CRAN-RASPBERRY BARS

1/2c toasted sliced blanched almonds
2T icing sugar
1/2c + 2T butter, softened
2T sugar
1c all-purpose flour
TOPPING:
4 egg yolks
1T sugar
1/2c cran-raspberry juice (thawed if frozed)
1/4c butter
dash salt
10 drops red food colouring

Preheat oven to 325F. For crust, place almo nds and icing sugar in food processor or blender and process until nuts are finely chopped; set aside. Cream butter in small mixer bowl. Add sugar; mix until light and fluffy. Stir in flour and nut mixture. Pat dough evenly into buttered 8" square pan; prick with fork. Bake 30-35 minutes until edges are light brown an d top is still pale. For topping, combine egg yolks and sugar in medium-sized heavy saucepan. Stir in concentrate, butter and salt. Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes. (DO NOT BOIL.) A candy thermometer will register 180F to 185F. Remove from heat; stir in food colouring. Spread mixture over crust. Return to oven; bake 5 minutes. Remove from oven. Cool completely in pan or on wire rack. Cut into bars.