Strawberry-Almond Paste Shortbread Bars

 Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.



Ingredients

  • 1
    cup butter, softened
  • 3/4
    cup granulated sugar
  • 2
    cups Gold Medal™ all-purpose flour
  • 1/4
    teaspoon salt
  • 1/4
    cup packed almond paste (from 7-oz roll), crumbled (not marzipan)
  • 1/4
    cup sliced almonds
  • 1
    jar (12 oz) strawberry preserves
  • 1
    teaspoon powdered sugar

Steps

1 Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.

2 In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.

3 Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.

4 Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.

5 Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

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