The Magnolia Bakery Handbook by Bobbie Lloyd

Author:Bobbie Lloyd
Language: eng
Format: epub
Publisher: Harper Design
Published: 2020-08-18T00:00:00+00:00

MAKES one 9 × 13-inch pan; 12, 16, or 24 bars

INGREDIENTS

2½ cups (337g/12oz) all-purpose flour

2 cups (240g/8.4oz) blanched almonds, ground

1¼ teaspoons baking powder

¾ teaspoon salt

1½ teaspoons ground cinnamon

1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature

1⅓ cups (167g/5.3oz) powdered sugar, sifted

⅓ cup (66g/2.3oz) granulated sugar

1 egg

1 egg yolk

1¼ teaspoons pure vanilla extract

½ teaspoon almond extract

1 tablespoon grated lemon zest

1¼ cups (411g/14.5oz) raspberry jam

Powdered sugar, for dusting

Position an oven rack in the center of the oven and preheat the oven to 350°F. Grease a 9 × 13-inch pan with nonstick spray or butter, then line it with parchment paper or foil, leaving overhang on the sides (see Lining the Pan).

In a small bowl, whisk together the flour, ground almonds, baking powder, salt, and cinnamon. Set aside.

In a stand mixer with the paddle, cream the butter on medium speed. Add both sugars and beat until light and fluffy, about 5 minutes. Occasionally scrape down the sides and bottom of the bowl.

Add the whole egg, egg yolk, vanilla, almond extract, and lemon zest and mix well. Add the ground almond/flour mixture and combine until just blended. Scrape down the bottom and sides of the bowl.

Divide the dough in half, reserving half of the dough for the crumb topping.

Evenly press half of the dough into the bottom of the prepared pan.

Bake for 15 minutes, or until lightly golden brown. Remove the crust from the oven. Using an offset spatula, spread the jam over the crust. Spreading the jam over the crust.

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