i haven’t been into blogging recently. there have been times where my post is ready to go 6 days in advance and i’ve marketed like crazy and i’ve dreamed up so many ideas and goals and wishes. now isn’t one of those times. i’m so focused on life outside the blog (did i mention that i’m graduating in 9 weeks? wow), saturating myself in these people and this place and the luxury of time and sleep and spontaneity. i went out of state this past weekend to be a typical college student, and am popping in real quick to update these layered almond shortbread bars, originally posted in august 2014.
and while i’m feeling unmotivated about all the behind the blogging scenes things at the moment, i’m still feeling these bars. (and tbh, i’m always here for the food. except maybe right after partaking in all you can eat korean bbq). crumbly, butter shortbread, topped with tangy, seedy jam, and creamy, marizpan-y filling? yes, PLEASE.
1 year ago: food and wine festival 2017 at california adventure | caramelized mushroom croque-monsieurs
2 years ago: buttermilk oatmeal raisin scones | orange-scented almond olive oil muffins
3 years ago: chocolate cake with whipped ganache and raspberries | apricot almond amaretto pound cake
4 years ago: mini brown butter, coconut and raspberry cakes | thomas keller’s chocolate chip cookies
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1 1/2 sticks unsalted cold butter cut into 1/2 T portions
- 2 large egg yolks
- 1 tsp vanilla extract
- 10 oz almond paste
- 2/3 cup granulated sugar
- 1/2 stick unsalted butter room temperature
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup raspberry jam
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Combine the flour, sugar, and salt. Cut in the butter. Mix in the yolks and vanilla until combined. The dough should clump together when squeezed.
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Pat into a greased 11 x 15" pan. Bake at 350F for 15 minutes until set and cream colored. Cool.
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Place the almond paste in a medium bowl. Add the sugar in a steady stream and mix until crumbly and combined. Mix in the butter until combined. Add the eggs 1 at a time and beat well after each. Mix in the vanilla.
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Spread the jam over the crust. Spread the filling over the jam. Bake at 350F for 30-35 minutes until almond filling looks set and is just firm.
From Baking for All Occasions by Flo Braker.
more almond goodness
toasted almond thumbprint cookies
Mmmm those look delicious! I love anything with an almond/frangipane filling! And yes, I have blog posts that I’ve sat on for so long that the words aren’t even relevant anymore!! HAH!
haha sameeeee. usually i’ll nail down the recipe way in advance and then just write on the fly (because otherwise what i would have written last april would be weird on the post lol).
Those look absolutely delicious!! I have a lot of recipes/posts I’ve done the same thing. If your not feeling it, your not feeling it. Pinning for later though!`:)
oh i’m always feeling these bars! was just weary about doing the seo/marketing/etc/etc rigamarole (;
These bars are perfection Heather!! They look so amazingly perfect, cuts so neatly and all the delicious almond filling sandwiched so perfectly in-between (have I mentioned enough perfect here 😀?). They truly are:)
hahahah thanks maria (: the key is to let them cool all the way and wipe the knife in between cuts!
I just love your creativity guys 🙂 This is an awesome recipe share..
have a great day!
aw thanks priya! (:
Graduation in 9 weeks? How nice!!! Also, these bars look so good!
yes, crazy!! ready for it to happen, and also not.
Shortbread cookies are my Jam! I’m super excited you are graduating in 9 weeks. It’s good to take a break from blogging sometimes. This past 2 years I went from blogging every day to 3 times a week and now I’m at 2 times week and I don’t feel bad about it at all. Loving these layered almond shortbread bars! They look delicious.
haha i see what you did there (; food puns are the best! and i’m excited too!! it’ll be an interesting change. and posting 3x per week?! wait a minute and let me bow down to you.
You are to excited with graduation to want to blog! Totally get it but these bars, man do they look good.
haha you’re right, that must be it (;
My motto is to never let blogging get in the way of real life!
it’s a good motto! and somehow blogging is more fun when you’re procrastinating something else (;
Heather,these shortbread bars look so good, love the flavours..almond and rasberry jam, it must taste amazing 🙂
thanks, ashika! you can’t go wrong with almonds + raspberry jam (:
Blogging is so hard sometimes. I feel like I’m in a blogging slump right now too. Anyway, graduation for you is so close. So exciting! These bars look delish. I love almond desserts.
here’s to getting our mojo back (and taking a break from it all!). ahh yes i’m excited (but also wishing time would slow down a bit lol).
Go where your heart leads you. Blogging takes a lot of time and energy, and I feel the push and pull all the time…do I want to continue, how much should I put into it? Graduating in 9 weeks is a big deal! I’m excited for you! These shortbread bars look delicious! I’m feeling them too!
Do I remember loving shortbread, OH YES, YES I DO!!!!!! 🙂 These look amazing too, I love that delicious center! 🙂
Congratulations on almost graduating! I’m happy for you! Blogging is a monster project so please know we understand when you need to focus on yourself. We’ll always be here when you come back! P.S. The shortbread bars look redonkulously amazing!
There’s no sense in forcing it if you’re not feeling it. Blogging takes a ton of energy. I think readers understand but hey, you got a blog post up anyway so, go you! And a baking one to boot- I love shortbread!
Wishing you lots of luck finding your feet 🙂
I can totally relate to you about blogging! There are times when I brainstormed something the day before XD. Hope you’re having all sorts of fun adventures! You have a talent for making your food look delicious! Love how it’s pretty easy to prepare (and yum at the raspberry jam). Thanks for sharing!
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