Raspberry Bars

Finely chop walnuts in a food processor. Mix chopped walnuts with flour, ¾ cup sugar, cinnamon, and salt. Cut butter into cubes and work it into the flour/nut mixture, as you would with pie dough, until the mixture starts to hold together and form little pea-shaped balls. Add egg and stir until dough holds together. Put dough in the refrigerator (you don’t need to do this, but if you haven’t harvested your raspberries yet, then it is a good idea to keep it cold).

Go outside and harvest 3 cups of raspberries. Pick some leaves to make tea with now or later (steep them in boiling water for 2 minutes). Drink tea and eat a handful of raspberries.

Prepare baking pan by greasing it and lining it with parchment paper. Preheat oven to 375 degrees F.

Remove dough from the refrigerator and divide in half. Press half of dough into the bottom of the pan to form a bottom crust about ½-inch thick.

Cover with raspberries and sprinkle with sugar (if using wild raspberries). Put remaining dough on top as a crumb topping. Let blobs of dough fall in place and cover most of the raspberries. Top with slivered almonds if you want. Put in oven for 45 to 60 minutes, or until top is light brown and crisp. Let cool and slice into bars.