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Monday, November 9, 2015

almond shortbread bars with Blueberry Jam

I made this for my Monday work treat.  It was really tasty but in my opinion it didn't have enough jam, so next time I'll use about 3/4 cup  or a bit more.  It is a quick easy recipe and I will for sure make it again.  These would be a great addition to Holiday baking.  Also I cut my squares a bit smaller and got 22 bars.

Adapted from "the Chew"
3/4 cup unsalted butter (softened)
3/4 cup sugar
1 large egg, plus 1 large egg yolk
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/3 cup blueberry (or jam of your choice)
1 tablespoon almond-flavored liqueur
1/2 cup slivered almonds

Line an 8-inch-square baking pan with parchment paper, with an overhang on two sides for gripping and removing the bars after baking.
In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg, yolk, and almond extract and beat until smooth.
Add the flour, baking powder, and salt and mix on low just until the dough comes together. Flour your fingers and press about two-thirds of the dough into the prepared pan. Put the crust and remaining dough in the refrigerator to chill until firm, about 30 minutes. Preheat the oven to 350°F. In a small bowl, stir together the jam and amaretto. Spread over the chilled crust, leaving a ½-inch border. Sprinkle the almonds over the top, then crumble the remaining dough over the almonds. Bake until the jam is bubbly and the topping is golden brown, about 35 minutes. Cool in the pan on a rack. Use the foil to lift the whole thing from the pan and cut into 12 squares.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.

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