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