- 1 cup salted butter, softened to room temperature
- 1 cup sugar
- 1 -- egg yolk
- 3 cups all-purpose flour
- 1 cup whole almonds, chopped
- 1 1/4 cups raspberry jam
Preheat the oven to 350F. Grease a 9-inch square baking pan.
In a large bowl, cream the butter and sugar until they are combined. Add the egg yolk and mix. Add the flour and almonds and blend them well, but keep the mixture a bit crumbly, and not too dry.
Pat half the mixture, about 3 cups, into the prepared pan. Bake for 20 minutes. Remove from the oven and immediately spread with raspberry jam, leaving about a 1/4-inch border along the sides.
Crumble the remaining dough evenly over the jam. Pat lightly. Bake for another 40 minutes. The bars should be golden brown on top.
Recipe reprinted with permission from Kathleen King’s Baking for Friends (Tate’s Bake Shop, Sept. 2012).