Recipe courtesy of Nancy Fuller
Recipe courtesy of Nancy Fuller
Watch how to make this recipe.
Almond and Strawberry Jam Bars
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 273
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 131 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 273
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 131 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on 2 sides for gripping and removing the bars after baking.
- Beat the butter, sugar, egg and egg yolk in a medium bowl with a hand mixer until light and fluffy, about 2 minutes.
- Add the baking powder, salt and almond extract and mix on low. Slowly incorporate the flour just until the batter comes together. Press two-thirds of the batter onto the bottom of the pan, reserving the remaining batter.
- Stir together the jam and amaretto in a small bowl. Spread the fruit mixture over the batter, leaving a 1/2-inch border. Mix the slivered almonds into the reserved batter and crumble it on top. It will not cover all the jam, but it will spread during cooking.
- Bake the bars until the jam is bubbly and the topping turns golden brown, about 35 minutes. Cool the bars in the pan on a rack. Use the parchment to lift the whole thing from the pan and cut it into 12 squares.
