Ingredients

The following ingredients have 4 Servings
  • 12 T (6 oz; 170 g; 1 1/2 sticks) unsalted butter, plus a little extra for greasing
  • 1 egg
  • 1 t vanilla
  • 2 cups (9 oz; 255 g) AP flour
  • 2/3 cup (131 g) sugar
  • 1 1/2 t baking powder
  • 1/4 t fine sea salt
  • 1 t ground cardamom
  • 1 cup strawberry rhubarb jam ((feel free to sub a different jam))
  • 1/3 cup finely chopped roasted, salted pistachios ((feel free to sub different nuts))

Instruction

  • Slice the butter lengthwise and then chop into small cubes. Place in a prep bowl, cover with plastic wrap, and place the butter in the freezer while you prepare the rest of the recipe.
  • Place a rack in the center of the oven and preheat to 350 F. Lightly spray an 8-inch square pan with oil (to help the paper stick) and line it with parchment paper. Lightly rub a pat of butter over the parchment paper and set aside.
  • Whisk together the egg and vanilla and set aside.
  • If you are using a food processor, you can use the pulse function, but if you are working by hand, whisk together the flour, sugar, baking powder, salt and cardamom.
  • Sprinkle the butter over the flour mixture. Using either the food processor or a pastry cutter, cut the butter into the flour until the only clumps of butter are no bigger than peas. If using a food processor, be sure to scrape the sides and bottom of the bowl to make sure everything is being reached evenly.
  • Drizzle the egg mixture over the flour-butter mixture. Either using 2 forks or using the pulse function of the processor, mix until moist crumbs form. A ball of dough will NOT form.
  • Divide the dough in half. Press half of the dough into the prepared pan using damp fingers.
  • Pour the jam over the pressed in crust. Do your best to spread it evenly, and finish with a brisk shake of the pan in each direction.
  • Mix the chopped pistachios into the remaining dough. Then squeeze small amounts of the dough together to form small clumps. Sprinkle these over the jam--mine covered the jam nearly completely. 
  • Bake for 36-42 minutes; a wide range is provided because some people like these bars crunchier and some like them softer. Either way, make sure the crumble top has started to get golden brown. 
  • Let the bars cool completely before using the parchment paper to remove the "cake" from the pan. Slice into bars. 
  • I actually liked these bars better the second day, much like shortbread, so I think they are a good option for making ahead!