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) Brien
12 large bars
1 1/2 cups
(300 grams) sugar, divided
(360 grams) all-purpose flour, divided
(48 grams) almond flour
(226 grams) cold unsalted butter
blueberries (I used a few raspberries too!)
juice of 1 lemon
1 1/2 tablespoons
In This Recipe
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.