There are just some recipes…
That are really too darn good to try an adapt or change. I was browsing through one of my favorite blogs, Recipe Girl (you need to visit her blog! You will not be disappointed. She also has a brand new cookbook out!), and there they were. Blackberry Jam Shortbread Bars. I knew immediately when I saw them that I had to have them. So I made them as soon as possible and they tasted just as delicious, if not better, than they looked. These are a family favorite – I am asked to make them all the time. The best part? They are so easy and I always have all the ingredients. Yes, I always have seedless blackberry jam in my pantry…not joking. I actually bought another jar just the other day at the store knowing I was going to make these and would need another jar to make them again in the near future. Duh.
Ok so real quick, on another note. I have to apologize for the sporadic posting lately. Life is just a bit busy at the moment. Vin and I had marriage preparation classes ALL weekend – 12 1/2 hours to be exact. Glad that’s over with. THEN, I had one of my bridal showers on Sunday! It was so beautiful and so much fun. I really have the best family and friends and marrying the best man in the world…feeling good my friends…feeling good.
Here’s a quick picture from the weekend with my mom and sister – love them! I will share more once I get them all together. yay! 😉
Ok back to the other best thing in the world…these dessert bars. As I said, these are really easy to make.
First, cream butter with your sugars.
Next, add vanilla and some salt.
Then add almond flour or finely ground almonds. I have never used almost flour for this recipe. I think I prefer the ground almonds…it gives them a little texture.
Lastly, add all purpose flour and you will end up with shortbread dough!
Ok now press half the dough into a pan and bake for about 20 minutes. See the specks of almonds in there?
This is what your crust will look like. The edges are just sliiiiightly browned.
Stir the jam into a bowl until smooth and then spread over the crust.
Now, my favorite part! Crumble the rest of the dough on top and bake for an additional 30 minutes.
And here you have them! Let them completely cool before you cut into them. I usually make these at night and then cut them the next day.
I have to tell you again…these are really THAT good. These are “Oh I guess I will have just one more…a small one though.” Then you say “Is there another small one? Yeah…or just cut that one in half….” Then you realize after 6 “small ones” that you ate 3 “big ones.” Whatever, they’re darn good.
And I’ve also heard these are good crumbled over some vanilla ice cream…just wanted to let you know.
- 1½ cups (3 sticks) unsalted butter, at room temperature
- ¾ cup light brown sugar, firmly packed
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- ¾ cup almond flour or very finely ground almonds
- 2¾ cups all-purpose flour
- 1½ cups seedless Blackberry Jam (18 ounce jar)
- powdered sugar, for dusting
- Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.
- Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour (I used sliced almonds and put them in a mini food processor) and the all-purpose flour into the butter mixture on low-speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for about 30 minutes. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
- Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes (I baked for 33 minutes). Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
Source: Recipe Girl