These thick, buttery bars are topped with chunky blackberry jam and toasted almonds.
Note:I like to use slightly chunky jam—and homemade is best. If needed, swap in raspberry or blueberry for blackberry.
- For the Crust:
- 2 cups (10 ounces) all purpose flour
- 1 cup confectioners sugar
- 16 tablespoons cold unsalted butter
- 2 tablespoons milk
- For the Topping:
- 1/2 cup confectioners sugar
- 1 egg white
- 1/2 teaspoon almond extract
- 1 cup blackberry jam
- 1/3 cup almond slivers, toasted
Make Crust: In the bowl of a food processor, pulse together flour and confectioners sugar until combined. Add butter and pulse until butter is the size of peas. Add milk and pulse until dough comes together into a ball. Press dough evenly into prepared pan and place in refrigerator for 30 minutes.
Adjust oven rack to middle position and preheat oven to 350°F. Grease baking dish with butter. Place almond slivers on a baking sheet and toast until golden, 6 to 7 minutes.
Bake crust until just beginning to color on top and brown on edges, about 20 minutes.
Make Topping: In a medium bowl, whisk together egg whites until frothy, then whisk in confectioners sugar until smooth. Whisk in almond extract.
Spread jam evenly over top of parbaked crust. Dollop egg white mixture over top, leaving sporadic patches of jam peeking through. Top with toasted almonds. Bake until topping is golden, about 15 minutes. Let cool, then cut into 12 bars and serve. Store cooled bars in a sealed container at room temperature for up to 5 days.
9- by 9-inch baking pan, baking sheet, aluminum foil, food processor, whisk