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Ingredients
- 1 cup almond flour
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup packed dark brown sugar
- 12 cup cold unsalted butter, cut into pats
- 1 lg egg
- 1/2 cup raspberry preserves
- 1 tsp grated lemon zest
Details
Preparation
Step 1
Preheat the oven to 350 F. Grease a 9-inch square pan and line it with parchment paper, leaving an overhang on opposite sides.
Spread the almond flour on a sheet pan and bake 6 to 8 minutes, until it just begins to brown. Remove from the oven and cool.
Combine the toasted almond flour with the flour, cinnamon, salt and brown sugar in a large bowl. Cut in the butter until the mixture forms sandy pieces. Mix in the egg. Reserve 1 1/2 cups of the mixture and pat the rest into the prepared pan.
Roll out the remaining crust mixture to 1/4 inch thick. Cut the dough into 1/2-inch-wide strips and lay them 1-inch apart on top of the jam. Reroll the scraps as needed to form enoughstrips to make a grid pattern.
Bake the bars for 25-30 minutes, or until lightly browned. Remove from oven and cool on a rack.
To slice, loosen the edges of the bars from the pan and use the parchment sling to remove the slab fro the pan before slicing.
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