Japanese Shortbread

YIELD: 8 dozen




  • The layers will be prepared and arranged in the following order, from bottom to top:.
  • Shortbread Crust.
  • Jam Layer.
  • Pistachio Layer.
  • Chocolate Top.
  • Shortbread Crust:.
  • Heat oven to 350 Degrees F. Grease a 15 x 10 inch jelly roll pan.
  • Pulse flour and sugar in a food processor to combine. Add cold cut up butter to work bowl and process until mixture is the texture of coarse meal.
  • Add egg and pulse until mixture begins to hold together. Note: the mixture should still be crumbly but evenly moistened by the egg.
  • Sprinkle the moistened dough evenly in prepared pan. Gently press the dough with floured fingertips evenly along bottom and sides of prepared pan.
  • Bake 20 to 22 mninutes until crust is brown at edges and golden in the center. Transfer to wire rack; cool while making filling.Jam Layer.
  • Stir jam in a small bowl until smooth and spreadable; spread evenly over bottom of crust. (Note: an offset spatula is a great tool for spreading.)Pistachio Layer.
  • Process almonds, sugar, pistachios and flour in food processor, scraping sides of bowl until almonds are very finely ground. This mixture should look like dry bread crumbs. (Note: Grinding nuts in a food processor with flour and sugar prevents the nuts from becoming too moist and turning into nut butter.).
  • Add butter and 1 egg. Process until smooth. Add remaining 2 eggs, almond and vanilla extracts and food coloring; process to blend. This mixture should be smooth and creamy in appearance.
  • Carefully spoon filling over Jam Layer and gently spread to cover.
  • Bake 30 to 35 minutes until filling is golden brown and firm when pressed lightly in center. Cool completely on wire rack.Chocolate Top.
  • Spread melted chocolate evenly over Pistachio Layer. Refrigerate 10 minutes until chocolate is set.
  • Score top of bars to guide knife as you cut 1 1/4 inch squares. Makes 8 dozen.