Ingredients
- For the base
- 1/2 cup sliced almonds, toasted and cooled
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup confectioners' sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small chunks
- 1 large egg
- 1 egg yolk
- 3/4 teaspoon vanilla
- For the topping
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup sliced almonds
- 1/4 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1/4 cup packed brown sugar
- 2 tablespoons water
- 1 1/2 cups blueberry preserves
Preparation
Step 1
To make the base
Place cooled almonds in a food processor and pulse until ground. Add flour, sugar, baking powder and salt - pulse until combined. Add chunks of cold butter and pulse just until the mixture resembles coarse crumbs.
In a small bowl, whisk togeher egg, egg yolk and vanilla. With the processor running, pour in the egg mixture and process just until the mixture clumps together - do not form a ball. Scoop dough into a 9 x 13" baking dish lightly coated with nonstick spray. Pat dough over the bottom to form an even layer. Place in the refrigerator and chill until firm and cold - about 30 to 40 minutes.
While the base chills, preheat oven to 350.
Use a fork to prick the dough all over. Bake until the edges begin to turn a golden brown - about 25 mintutes. Remove and set on a wire rack to cool while you make the topping.
To make the topping
In a large bowl, toss together rolled oats, almonds and coconut.
In a small saucepan, melt together butter and honey over low heat. Stir in sugar and cook until dissolved - about 2 minutes. Remove from heat and stir in water until combined. Pour over the dry mixture and stir until thoroughly coated.
Evenly spread blueberry preserves over the base that has been cooling - scatter the top with the granola topping. Place back in the oven and bake until the preserves are bubbling and the granola browns - about 30-35 minutes. Remove and place baking dish on a wire rack to cool completely.