Good glory! Who knows why it’s been so long…but these little squares are delightful. Sweet, tart, perfect. More to follow, my friends. In the mean time, start your ovens.
16 Tbs unsalted butter, softened but still cool
1 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
¼ tsp salt
2 cups all-purpose flour
1 cup toasted almonds, finely chopped
1 tsp ground cinnamon
1 cup dried cranberries or cherries
1 cup Berry
Preheat oven to °350
Lightly grease bottom of 9x13 glass pan
1. Using a food processor, finely chop almonds. Heat a pan over medium heat on the stovetop. Add almonds and cinnamon and toast until fragrant. Be careful not to burn them! Set aside and allow to cool.
2. Using a stand mixer with paddle attachment, cream butter and sugar together.
3. Add vanilla and egg yolk and mix thoroughly
4. Add flour, salt and ¼ cup of the toasted almonds mixture.
5. Mix until ingredients are all incorporated.
6. Remove approximately ¾ of the dough and press into the pan.
7. Streusel topping: Add the rest of the toasted almond mixture into the remaining portion of dough along with dried cranberries. Mix well.
8. Spread the preserves on top of the dough in the pan and break apart the streusel evenly across the top of the preserves.
9. Bake on middle rack for 25-30 minutes or until edges are golden brown. If using a clear glass pan, carefully look at the bottom to make sure the crust is golden brown. If still pale, bake another few minutes. Allow to cool completely before cutting.
Enjoy!!
MJM
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