Source: Challenge Dairy

Yield: one 8-inch square pan

Crust
1/2 cup toasted sliced almonds
2 tablespoons confectioners' sugar
1/2 cup (1 stick) plus 2 tablespoons butter, softened
2 tablespoons granulated sugar
1 cup all-purpose flour

Topping
4 egg yolks
1 tablespoon granulated sugar
1/2 cup cran-raspberry juice concentrate
    (thawed, if frozen)
1/4 cup (1/2 stick) butter
Dash of salt
10 drops red food coloring
Fresh raspberries, if desired
Fresh mint, if desired

Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil.

For crust, place almonds and confectioners' sugar in work bowl of food processor or blender. Process until nuts are finely chopped; set aside. Cream butter and granulated sugar in small mixing bowl until light and fluffy. Stir in flour and nut mixture. Pat dough evenly into prepared pan. Prick dough all over with tines of a fork. Bake 30 to 35 minutes or until edges are light brown and top is still pale. (Do not brown.)

For topping, combine egg yolks and granulated sugar in medium saucepan. Add juice concentrate, butter and salt. Cook over medium heat 6 to 8 minutes or until thickened, stirring constantly with wire whisk. (Do not boil.) A candy thermometer will register 180 degrees F to 185 degrees F. Remove from heat. Stir in food coloring. Spread mixture over crust. Return to oven. Bake 5 minutes.

Cool completely in pan on wire rack. Use foil to lift from pan. Cut into bars. Store, covered, in refrigerator up to 1 week. Freeze up to 3 months. Garnish with fresh raspberries and mint.