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
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.
Pat into a greased 11 x 15" pan. Bake at 350F for 15 minutes until set and cream colored. Cool.
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.
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.