Preparation time : 10 minutes
Cooking time : 22 minutes

A recipe by Chef Kevin Rathbun of Rathbun’s Restaurant in Atlanta, GA to accompany his almond and raspberry sherbet.

1. Preheat oven to 180°C / 350°F. Spray 8”x 2”x 2” baking dish with cooking spray.
2. Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant and golden brown, about 2 minutes.
3. Combine all ingredients in a large bowl. Crumble the butter in until it resembles course meal.
4. Press into pan and bake for 20 minutes or until golden brown. L
5. et cool to room temperature, cut into eight equal pieces and place in airtight container until needed.