1 cup @fishernutsbrand sliced almonds, chopped
1/2 cup raspberry jam
1/4 cup raisins
One 9-inch pie shell
1. Mix almonds, jam & raisins, crushing the almonds with the spoon as you mix. Spread on pie dough, leaving an inch around edges. Roll. Refrigerate.
2. Trim edges & use a serrated knife to gently “saw”/slice 1/2-inch rounds. Arrange on a liberally greased tray & bake 350F for 14 minutes. Gently turn cookies over; bake another 12-14 minutes. Cool on the tray 30 minutes then remove.
Makes 15-18 cookies