Strawberry-Almond Paste Shortbread Bars

 

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

• 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.