The holidays are now behind us, and I enjoyed a wonderful week with a houseful of family. Five energetic grandchildren running around kept the days busy, joyful, and a bit noisy. Every year I bake a large batch of Christmas cookies for everyone to snack on during the season. While I always make our family favorites, I like to test a few new cookie recipes each year.
This year I intentionally unplugged during the holidays to focus on family time, so I didn’t manage to post any of my new cookie experiments before the year ended. I plan to rebake several of those favorites over the coming months so I can photograph and share them here. But I couldn’t wait to share these jam bars first.
These buttery, easy-to-make bars quickly became a new favorite for both my daughter and me. I only had a piece or two before they were claimed by my cookie-loving crowd, so I decided to bake them again after the holidays so I could enjoy more myself.
After a season of indulgence, I’m joining the many who aim to eat healthier at the start of the year. Still, it’s nice to treat yourself occasionally. I enjoy one of these small bars with my morning coffee every few days. Freezing them helps me resist having more than one at a time.
For the first batch I used only all-purpose flour. On the second attempt I replaced part of the flour with almond meal (almond flour) to boost the almond flavor. I buy Bob’s Red Mill Almond Meal at my local stores, but I also sometimes make my own by pulsing blanched almonds in a food processor until fine. The all-purpose-only version was slightly more tender, while the almond-enriched version had a richer, nuttier bite—both are delicious.
I recommend using a low-sugar jam—homemade is ideal—so the bars aren’t overly sweet. I used strawberry jam, but any flavor you enjoy will work. These bars freeze well, and because they are rich and buttery I like to cut them into small squares. An 8-inch pan yields about 24 small bars.
Buon Appetito!
Deborah Mele
Butter Almond Jam Bars
Makes 24 Bars
20 minutes
30 minutes
Ingredients
- 1 1/4 Cups All-purpose Flour
- 1/2 Cup Almond Meal
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 3/4 Cup (1 1/2 Sticks or 6 Ounces) Softened Unsalted Butter
- 1 Cup Sugar
- 2 Large Egg Yolks
- 1 Teaspoon Almond Extract
- 2/3 Cup Low Sugar Strawberry Jam
- 1 Cup Sliced Almonds
Instructions
- Preheat oven to 350 degrees F.
- Line an 8-inch square pan with two strips of parchment paper placed crosswise so the paper overhangs the sides; spray the pan lightly with cooking spray.
- In a bowl, whisk together the all-purpose flour, almond meal, salt, and cinnamon.
- In a separate bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add the almond extract and egg yolks and beat until combined.
- Reduce mixer speed to low and gradually add the flour mixture, mixing just until blended.
- Reserve about one-third of the dough, then press the remaining two-thirds firmly into the bottom of the prepared pan to form an even layer.
- Spread the jam evenly over the dough layer. Crumble the reserved dough over the jam to cover it in pieces.
- Sprinkle the sliced almonds over the top and bake for about 30 minutes, or until the top is lightly browned.
- Allow the bars to cool completely in the pan, then run a knife around the edges.
- Use the parchment overhang to lift the cooled slab from the pan and place it on a cutting board.
- Cut into 24 small bars with a sharp knife. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Did you make this recipe?
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