Happy fall y’all!! (Note that I do actually sound legit when I say that – no fake Paula Dean accent here!) I know that some people are lamenting the end of summer, but I can’t tell you how happy I am to think of the cooler weather, lattes, and changing colors that make up this season. It also means lots and lots of baking!! Today’s recipe is one of those rare ones that sounded so appealing I actually made it just for me. I very rarely keep baked goods around the house, but these scrumptious little treats are just too good to share! Almonds + jam = heaven. Who knew? (smile)
- 1/2 cup unsalted butter, room temp, plus more for baking dish
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup sliced almonds
- 1/2 cup fruit jam (cherry, plum, peach etc.)
Preheat oven to 350 degrees. Butter an 8-inch square baking dish.
In a small bowl, whisk together flour, cinnamon, salt, and baking powder.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Add vanilla. Gradually mix in the flour mixture. Stir in almonds.
In a small bowl, whisk jam to loosen. (This allows for easier jam spreading.)
Gently press half of the dough into the bottom of the prepared dish. With the back of a spoon, gently spread jam over dough, leaving about 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle the remaining dough over the top all the way to the edges; press gently to form top layer.
Bake until top is golden, 25 to 35 minutes. Allow to cool completely in dish before cutting into bars.
- You can also lightly butter the pan, line with parchment paper, then butter the paper. This will allow for easier removal of the bars.
- A serrated knife works great for cutting the bars.
- Choose your favorite jam – I used raspberry this round but can’t wait to try these with other yummy flavors!
I’ve made my own slight variation here, but the I found the original recipe via Monica at Lick the Bowl Good. Be sure to check out her site for more tasty treats! (and far superior photos – I promise these really do look as good as they taste!)