I get some of Martha Stewart’s newsletters in my email; this one came a couple of weeks ago and knowing I was due to make the weekly stitching snack last week, I printed it out.
I was a bit skeptical when the “dough” was finished in its bowl: it looked like a bowl of moist crumbs!
But I followed her directions, and pressed it very firmly in the pan (I used a piece of plastic wrap to press thru) and viola! It worked! These were excellent, and not too difficult. The other girls liked them too.
Almond Fruit Bars
- ½ cup butter, at room temperature
- 1-1/2 cups flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ cup sliced almonds
- ½ cup fruit jam (I used low sugar strawberry)
- Preheat oven to 350 degrees. Butter an 8” square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
- In a mixing bowl, cream butter & sugars on high until light and fluffy; beat in egg yolk. Reduce speed to low and gradually add flour mixture. Stir in almonds.
- In a small bowl whisk jam to loosen it up to spread more easily. Gently press half the dough into bottom of prepared pan.
4. With the back of a spoon, spread jam over dough, leaving a ¼ inch border so jam doesn’t stick to sides of pan. 
5. Sprinkle remaining dough over top all the way to the edges; press firmly to form top layer. Use a piece of wrap to keep your hands clean.
6. Bake until top is golden, 25-30 minutes. Cool completely in pan. Cut into bars with serrated knife.
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