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For pourable fruit, you may substitute 6 tb peach fruit spread combined with 2 tb warm water. If almond liqueur is unavailable, you may substitute 2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to 350. Combine flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add liqueur; mix well. Press dough evenly onto bottom of 8" square baking pan. Bake 15 minutes, until set. Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first. Combine eggs and pourable fruit; mix until well blended. Pour evenly over peaches; set aside. Melt butter; add almonds and cinnamon and mix lightly. Sprinkle almond mixture evenly over egg mixture. Bake 20-25 minutes, until almonds are golden brown and custard is set. Cool completely on wire rack. Cut into bars. Serve at room temperature or chilled. Refrigerate leftover bars.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 132 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 220.3mg||68 %|
|Sodium 233.2mg||8 %|
|Potassium 252.2mg||7 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 13.2g|
|Protein 20.2g||29 %|
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Calories per serving: 275
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