Jam Crumb Bars

• 3 sticks (1 1/2 cups) unsalted butter, room temperature, cut into pieces, plus more for pan
• 2 1/4 cups (11ounces) blanched almonds, very finely ground
• 3 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 1 3/4 cups raspberry, apricot, or strawberry jam

1. Preheat the oven to 350F.
2. Butter a 15-by-10-inch rimmed baking sheet.
3. Line with parchment paper, leaving a 1-inch overhang on the long sides.
4. Set aside.
5. In a large bowl, whisk together ground almonds, flour, sugar, and salt.
6. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
7. Using your fingers, squeeze the mixture together to create pea-size crumbs with a few larger clumps.
8. Transfer half of crumb mixture (about 4 1/2 cups) to prepared baking sheet; set aside remaining mixture.
9. Cover with a sheet of parchment paper.
10. Using the back of a large spoon, press dough evenly into pan, lifting the parchment occasionally to ensure it doesnt stick.
11. With a wine bottle or small rolling pin, roll along the length of the pan to smooth dough.
12. Dough should be firmly packed, with no holes or cracks.
13. Bake, rotating the pan halfway through, until lightly golden all over, 15 to 20 minutes.
14. Transfer pan to a wire rack to cool completely.
15. Evenly spread jam over cooled crust.
16. Scatter with remaining crumb mixture, squeezing some of the mixture so that large clumps are visible and evenly distributed over the top of the jam.
17. Bake, rotating the pan halfway through, until the topping begins to turn light golden brown (the jam should not be too dark), 20 to 22 minutes.
18. Transfer pan to a wire rack to cool completely.
19. Run a knife around the edges of the pan to loosen; using two wide spatulas, transfer to a cutting board and cut into 3-by-2-inch bars.
20. Bars can be kept in an airtight container at room temperature for up to 4 days.
21. Follow instructions for Jam Crumb Bars, omitting jam.
22. While crust cools, prepare Basic Caramel (page 389); let cool slightly.
23. Pour warm caramel evenly over the crust, smoothing with a spatula, and proceed with the recipe.
24. An empty wine bottle is used to roll out the cookie dough base in the pan.
25. Raspberry jam and an almond-crumb mixture are layered on top of the partially baked crust.

unsalted butter, blanched almonds, allpurpose, sugar, salt, raspberry

Taken from www.epicurious.com/recipes/food/views/jam-crumb-bars-390190 (may not work)