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Raspberry: Raspberry & Almond Paste Shortbread Bars

Source of Recipe

Rosie's Cookie Book


List of Ingredients

BASE:
1 1/3 cups flour
1/3 cup sugar
8 tablespoons cold unsalted butter, cut into 8 pieces
1 large egg, separated

FILLING:
1 package almond paste (7 oz.) - not marzipan
3 tablespoons sugar
9 tablespoons unsalted butter room temp, cut 9 pieces
2 large eggs
3/4 teaspoon vanilla
3 tablespoons flour
3/4 tablespoon baking powder
6 tablespoons raspberry preserves

TOPPING:
3 tablespoons unsalted butter
6 tablespoons sugar
1 tablespoon milk
1 1/2 tablespoons flour
3/4 cup sliced almonds


Recipe

Preheat oven to 350ºF and lightly grease 7x11 inch baking pan. Place flour and sugar in food processor and process for 5 seconds. Distribute butter evenly over flour mixture and process until mixture resembles coarse meal, 20 seconds. With processor running, drop egg yolk thru feed tube and process just until dough comes together, 30 seconds. Press dough evenly over bottom of prepared pan and 1/2 inch up the sides. Pour egg white over dough, and tilt pan so white covers dough completely; pour off excess. Place on center rack of oven and bake until golden, 20-25 minutes. Set pan aside but leave oven on.

Prepare filling: Place almond paste and sugar in food processor, and process until mixture resembles coarse sand, 20 seconds. Add butter and process until evenly incorporated. Add the eggs and vanilla and process 5 seconds. Add flour and baking powder, process 5 seconds more. Spread raspberry preserves over baked base. Then gently pour and spread almond mixture over that. Return pan to center rack of oven and bake until filling is set in center, about 25 minutes. Remove pan from oven and preheat broiler.

Meanwhile, prepare topping: Melt butter in small saucepan over low heat. Add sugar, milk and flour, and bring to a simmer. Stir constantly over medium low heat for 1 1/2 minutes; do not boil. Remove pan from heat and stir in almonds. Pour topping evenly over filling and spread gently with small spatula. Broil bars until golden, about 2 minutes - watch carefully! Cool completely in pan before cutting into 2 3/4x1 3/4 inch bars.