Heat oven to 350 degrees F. Line bottom and sides of 9-inch square pan with foil,
leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking
In large bowl, beat butter and granulated sugar with electric mixer on medium-high
speed until well mixed. Beat in flour and salt on medium speed just until blended.
Press 3 1/2 cups mixture into pan.
Bake about 20 minutes or until top begins to brown.
Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste
with fork until small clumps form; stir in almonds.
Spread preserves evenly over hot base. Crumble almond paste mixture evenly over
preserves; press slightly.
Bake 25 to 30 minutes or until top and edges are golden brown and preserves are
bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars.
Cool completely on cooling rack before cutting.
Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in
Prep Time: 25 Min | Total Time: 1 Hr 15 Min | Makes: 32 bars
High Altitude (3500-6500 ft): In step 2, bake about 25 minutes or until golden.
Nutrition Information: 1 Bar: Calories 140 (Calories from Fat 60); Total
Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 65mg; Total
Carbohydrate 19g (Dietary Fiber 0g, Sugars 11g); Protein 1g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 2%