Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups (3 sticks) cold unsalted butter ((Note 1))
  • 1 cup white granulated sugar
  • 2 teaspoons vanilla extract
  • zest of 1 large lemon, (optional)
  • 1 teaspoon fine sea salt
  • 3 cups all-purpose flour
  • 1-1/2 cups (15 oz.) raspberry jam ((Note 2))
  • 1-1/3 cup granola (without dried fruit) ((Note 3))
  • 1/3 cup sliced almonds ((Note 4))

Instruction

  • PREP: Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal; set aside.
  • SHORTBREAD: In a stand mixer with the whisk attachment (or use a hand mixer), add the butter (straight from the fridge) and white sugar. Beat on medium speed until light and creamy, scraping down the sides as needed. Once the mixture is fully creamed together, add in the vanilla extract, lemon zest (optional), and salt. Beat to combine. Add in the flour and beat until just combined into a thick dough. Do not overmix.
  • JAM: Press a little over half of the dough into the prepared pan. Spread the raspberry jam over the dough into one even layer. Avoid the very edges (leave ~1/4th inch border).
  • SHORTBREAD: To the remaining shortbread mixture, add the granola and beat to integrate. Drop small pieces of this dough over the raspberry jam. Sprinkle almonds evenly on top. Bake for 42-45 minutes, until the top is golden brown and almonds are nicely toasted. Remove from the oven and set the pan on a wire cooling rack to cool to room temperature. (The bars need to cool to fully set up.)
  • ENJOY: Use the overhang of the parchment paper to pull the bars from the pan and place onto a cutting board. Cut into squares and enjoy. They're best enjoyed within 1-2 days (the jam softens the shortbread).