8 tb Unsalted butter – (1 stick);
-softened
1/2 c Light brown sugar
1/2 c Granulated sugar
3 Eggs
1/2 ts Salt
1 ts Ground cinnamon
1 ts Baking powder
1 1/2 c All-purpose flour
1 1/4 c Ground almond flour
(available from specialty
-stores)
1 c Raspberry preserves; (jam)
Preheat the oven to 325 degrees. Using an electric mixer on low speed,
cream the butter and both sugars together to a smooth and creamy
consistency. Slowly add one egg at a time, letting each egg incorporate
fully into the creamed sugar mixture before adding the next. Stop the
machine, scrape down the sides of a bowl with a spatula, reset the machine
on low, and add the salt, cinnamon, baking powder, and all-purpose flour.
Continue mixing for several minutes until the flour is fully incorporated.
With the mixer still running, add the ground almond flour and allow it to
become fully incorporated before removing from the mixer. Turn the dough
out onto a board that has been dusted with flour. Pat the dough down using
your hands and divide it into two pieces. Using a rolling pin, roll the
first piece into a 1/4-inch-thick rectangular-shaped piece that will fit on
a cookie sheet or into a 9- by 13-inch baking pan. Roll out the second
piece of dough to the same thickness, then cut it into 1/2-inch wide strips
with a crinkle-edge cutter. These strips will be used to form the lattice
crust. Place the solid piece of dough on a lightly buttered cookie sheet or
baking pan. Spread the raspberry jam evenly across the dough’s surface. Use
the cut strips of dough to form an open latticework crust over the top of
the jam. Bake at 325 degrees for 20 minutes. Cool completely before cutting
into 1 1/2- to 2-inch square bar cookies. This recipe yields about 3 dozen
squares.
Yields
36 servings