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
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.