Ingredients
- 2 sticks unsalted butter. cold, cut into pieces
- 2 C. all-purpose flour
- 1 tsp. baking powder
- 1/4 C. granulated sugar
- 1/4 C. light brown sugar
- 1/4 tsp. kosher salt
- 1 egg yolk
- 1 tsp. vanilla extract
- 3/4 C. Raspberry preserves
- Sliced almonds
Preparation
Step 1
Preheat oven to 375 degrees. Coat an 8 or 9 inch square baking dish with 1 tablespoon of the butter. In a food processor, combine the flour, both sugars, baking powder and salt. Pulse to combine. Add the remaining butter and pulse until crumbly. Add the egg yolk and vanilla and pulse until the mixture just comes together but is still crumbly. Set aside 1/2 cup of the dough, cover and refrigerate until ready to use. Use your fingertips to press the remaining dough evenly in the baking dish, pushing the dough up about a 1/4 inch around the edge. Stir the raspberry jam to make it a little thinner. Spread evenly over the crust. Crumble the remaining refrigerated dough over the top. Bake until golden, about 30 minutes, sprinkling some almonds over the top the last 5 minutes or so of baking. Cool on a wire rack for 20 minutes before cutting.