Peach-Almond Bars

• 2/3 cup (about 11 tablespoons) chilled unsalted butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• Pinch of salt
• 1 (13-ounce) jar high-quality peach preserves (such as Bon Maman)
• 4 cups thinly sliced peaches, thawed and drained, if frozen
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup (1/2 stick) chilled unsalted butter
• 1 (8-ounce) can almond paste
• 1 cup sliced almonds

1. TO MAKE THE CRUST AND FILLING: Preheat the oven to 350F.
2. Grease a 9 by 13-inch baking pan with butter or cooking spray.
3. In the work bowl of a food processor fitted with the metal blade, pulse the 2/3 cup butter, 1/2 cup sugar, 2 cups flour, and salt until crumbly.
4. Press into the bottom of the prepared baking pan.
5. Bake for 10 minutes (the crust may not look browned; remove it from the oven anyway).
6. Spread peach jam evenly over the warm crust.
7. Arrange the peaches evenly on top.
8. TO MAKE THE TOPPING: In a bowl, stir together the 1/2 cup flour and 1/4 cup sugar until evenly combined.
9. Using your hands, work the 1/4 cup butter and almond paste into the flour-sugar mixture until it is crumbly.
10. (Or pulse the flour, sugar, butter, and almond paste until crumbly in the food processorno need to wash itused to make the crust.)
11. Spread the topping evenly over the peaches and sprinkle with almonds.
12. Bake until the topping is lightly browned, 35 to 40 minutes.
13. Let the bars cool completely before cutting into squares.
14. For a lightning-fast alternative, spread the jam over the crust, omit the fruit layer entirely, and sprinkle on the topping and the almonds.
15. Bake for 20 to 25 minutes.
16. For Raspberry-Almond Bars, substitute raspberry jam for the peach and top with 2 cups of fresh or frozen (thawed and drained) raspberries.

butter, sugar, flour, salt, preserves, peaches, allpurpose, sugar, butter, almond paste, almonds

Taken from www.epicurious.com/recipes/food/views/peach-almond-bars-382631 (may not work)