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    Raspberry-Walnut Shortbread Bars

    1 cup chopped Diamond Walnuts
    1 cup plus 2 tablespoons flour
    1/3 cup granulated sugar
    1/4 teaspoon salt
    6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
    2/3 cup raspberry jam, preferably seedless
    1/3 cup packed light brown sugar
    1/4 teaspoon baking soda
    2 eggs
    1 teaspoon vanilla extract
    Powdered sugar for dusting


    Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool.

    Leave oven set at 350. Coat an 8-inch-square baking pan with vegetable oil spray; set aside.

    To make the crust: In a medium bowl, whisk together 1 cup of the flour, the granulated sugar, and salt. With your fingertips or a pastry blender, cut butter into dry ingredients until mixture resembles coarse meal. Press evenly onto bottom of pan. Bake until crust is lightly browned at the edges, about 25 minutes. Let cool 5 minutes, then spread evenly with raspberry jam.

    To make the topping and bake the bars: In a medium bowl, combine the remaining 2 tablespoons flour, brown sugar, and baking soda. Whisk gently to blend. Whisk in eggs and vanilla until smooth. Stir in toasted walnuts. Spoon mixture over jam, spreading to the edges with the back of a spoon. Return to oven and bake until topping is set, about 25 minutes. Transfer to a wire rack. Cool completely in the pan before cutting into 2-inch squares. Dust lightly with powdered sugar. Store airtight at room temperature up to 5 days.

    This recipe created by Diamond Walnuts.

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