Prep 15 mins
Cook 1 hr
Saw Rachael Ray have one of these on her Hamptons on $40. a day episodes. I love Tate's chocolate chip cookies and have posted them here. I have the Tate's cookbook and I thought I'd share. This recipe has almonds and is similar to one posted here but the directions are different. Use the best jam-it really makes a difference. The chef likes Clearbrook Farms.
- 1 cup salted butter, softened to room temperature
- 1 cup sugar
- 1 egg yolk
- 3 cups all-purpose flour
- 1 cup almonds, chopped
- 1 1⁄4 cups raspberry jam, high quality
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan.
- In a large bowl, cream the butter and sugar until they are combined.
- Add the egg yolk and mix.
- Add the flour and almonds and blend them well, but keep the mixture a bit crumbly, and not too dry.
- Pat half the mixture, about 3 cups, into the prepared pan.
- Bake it for 20 minutes.
- Remove it from the oven and immediately spread it with raspberry jam, leaving about a 1/4 inch border along the sides.
- Crumble the remaining dough evenly over the jam.
- Pat lightly.
- Bake it for another 40 minutes.
- The bars should be golden brown on top.
I love all the baked goods I have had from Tate's Bake Shop, so I was really anxious to try these. I followed the recipe exactly, using a nice premium raspberry jam. The bars are actually small squares, which is the perfect bite-size. The bars are a bit on the soft side, and tend to crumble, though, so I was a bit disappointed in the texture. Taste is wonderful though!