Jam Shortbread

These shortbread bars are a two-layer sandwich with a ribbon of preserves hidden in the middle. Cherry or raspberry both work, but cherry leans more traditional and the deeper red looks beautiful against the pale golden crumb.

Almond extract and a full cup of finely chopped almonds is what gives this its signature flavor. The crumb tastes faintly of marzipan, which plays gorgeously against the fruity jam.

Half the dough gets pressed into the pan as the base. The other half goes into the fridge to firm up before being rolled out between wax paper and lifted onto the jam layer. Without that chill, the top dough is too soft to handle.

Keep the preserves ¼ inch back from the edges. The jam needs room to bubble during baking, and if it touches the sides of the pan, it caramelizes and sticks, making the bars impossible to lift cleanly.

Cut while warm but cool in the pan. Cutting hot makes ragged edges. Waiting until fully cold makes the shortbread shatter. Score the lines as it warm-cools to set, then break into bars when fully cold.

Pro Tips

• Use a good-quality fruit-forward jam, not jelly. Jelly is too thin and runs into the dough.
• Toast the chopped almonds lightly before mixing into the dough for richer flavor.
• Roll the top dough between wax paper to your pan’s exact dimensions before lifting in. It saves a lot of finger-press patching.
• Store between layers of wax paper in a tin, the bars stay tender for up to a week.

Variations

• Try apricot or fig preserves for a less common but lovely variation.
• Add 1 teaspoon of finely grated lemon or orange zest to the dough for citrus brightness.
• Drizzle cooled bars with a thin glaze of powdered sugar and milk for an extra touch.