Yield: Yields about 48 bars.
The better the preserves you use, the better these bars will be. I like to use raspberry because it gives the bars lots of color as well as flavor, but you could use apricot preserves or even a bitter-orange marmalade.
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Heat the oven to 350°F. Butter a 9×13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended.
Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about an hour, until the top is lightly browned.
I made this for my daughter to bring to school for club day. Its was a huge hit. I used a slightly smaller pan, sliced almonds which I toasted & chopped. This is a very forgiving recipe. So easy. It makes a large amount so excellent for when you need to feed a crowd. I will definitely make again.
These are delicious and very easy to make. I agree with the other reviewers that using the best jam you can afford makes all the difference. I always have almonds in the pantry and they are a good substitution for the hazelnuts.
Tender, not too sweet, perfect shortbread like bar. Favorite recipe requested regularly by friends and family. Also freeze well and great with almost any preserve, eg., cherry, apricot, etc.
These are wonderful and wonderfully easy. It all hinges on the jam you use as to how delicious these can be.Check out my blog: JensGoodFood.blogspot.com
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