Author Notes
Shortbread crust with sweet jam filling, topped with an almond shortbread topping. Easy and delicious! —BerryBaby
Ingredients
- Crust
-
1 cup
Butter, I use salted but unsalted works
-
1 cup
Granulated white sugar
-
1
Egg
-
2 cups
All purpose white flour
-
1 teaspoon
Vanilla extract
- Topping
-
1 cup
Toasted chopped Almonds*
-
1/2
Crust dough (raw)
-
1 cup
Your favorite jam
Directions
-
Oven 325 degrees.
All ingredients room temperature.
9 x 13 baking dish
-
Cream butter, sugar, until well blended, add egg and vanilla beat until blended.
-
Add flour, mix to smooth consistency. Do not over mix.
-
Remove half the batter for topping, set aside.
-
Press batter evenly into a lightly greased 9 x 13 baking dish. To keep dough from sticking to your hands while pressing into pan, lightly flour hands as needed.
-
Bake for 12-15 minutes or until crust looks set.
-
Remove from oven, let it rest for 10 minutes.
Using an offset spatula, spread jam over base leaving a half inch border.
-
Mix nuts with remainder of batter.
Top with teaspoon globs of dough all over jam topping (see photo)
-
Bake 35 minutes or a couple minutes longer, until top is slightly browned.
-
Cool and cut into bars. These freeze very well.
-
Adapted from various recipes posted on the Internet.
See what other Food52ers are saying.