Original Recipe
1 cup flour
1 cup powdered sugar
1 cup coarsely ground walnuts
1/2 cup butter
1/2 tsp. cinnamon
2/3 - 1 cup raspberry preserves
Preheat oven to 375 degrees.
Mix all items except preserves until crumbly. Press 2/3 of mix into ungreased 9x9 pan. Spread with preserves - almost to edge. Sprinkle remaining crumbly mixture over the preserves and gently press into preserves.
Bake 20 to 25 minutes or until golden. Cool in pan and then cut into bars.
(You can substitute almonds for walnuts, apricot for raspberry)
Did it Work?
Yup. This is a simple, easily modified recipe that is great to take to parties. I use a metal 9x9 cake pan and these easily come out once cooled and loosened around the edges.
Modifications
Nuts and Preserves. As the original recipe states, you can swap out both the nuts and the preserves for other flavor options. My last batch was almonds with homemade mixed berry jam. The only thing to watch is the salt level of the nuts. I have gotten away with using the 50% Less Salt almonds from Trader Joe's but I would not recommend using fully salted nuts.
Butter. I go with room temperature butter, to make mixing easier. This is not a pastry crust, so I don't think you need to bother trying to use cold butter. I use my fingers to mix in the butter after I have combined the flour sugar and nuts, just to make sure everything is evenly mixed.
Photos
Final product
