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Author Notes: Ripe summer fruit is the perfect companion to sweet, nutty almond paste and almond flour in these bars. I love how good they are both cold and warm, just like a slice of blueberry pie, but much easier to transport or store! —Posie Harwood
Makes 12 large bars
- 1 1/2 cups (300 grams) sugar, divided
- 1 teaspoon baking powder
- 3 cups (360 grams) all-purpose flour, divided
- 1/2 cup (48 grams) almond flour
- 1/4 teaspoon salt
- 1 cup (226 grams) cold unsalted butter
- 4 ounces almond paste
- 1 egg
- 3 cups blueberries (I used a few raspberries too!)
- juice of 1 lemon
- 1 1/2 tablespoons cornstarch
- Preheat the oven to 375 degrees F. Grease a 9" × 13" baking pan (I like to line mine with parchment as well).
- In a large bowl, whisk together 1 cup of the sugar, baking powder, 2 1/2 cups of the all-purpose flour, almond flour, and salt.
- Stir in the egg, then cut in the butter with a fork or pastry cutter until the dough is crumbly and the butter is in small, pea-sized chunks. Press half of the dough into your prepared pan.
- In a small bowl, toss together the remaining 1/2 cup sugar with the lemon juice, cornstarch, and berries. Spread the berry mixture on top of the dough in an even layer.
- Add the remaining 1/2 cup of all-purpose flour and the almond paste to the remaining dough, and crumble it all together. You want the almond paste to be in small chunks.
- Spread the remaining dough over the berry layer and press gently down with your fingers.
- Bake for about 45 minutes, or until the top begins to brown and the berries bubble up with juice. Remove from the oven and let cool fully before serving.