Blackberry Jamble Shortbread Bars

Do not ask me what a Jamble is. A Jamble Bar, however, I have recently become familiar with. This recipe comes from this cookbook my sister gave me for my birthday last year: Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. They are not kidding--I'm surprised they didn't throw "rotten toothy" to their list of adjectives. Not only is this book jam packed with recipes for delectable sweets that make your teeth hurt just to look at them, the design is also totally cute (polka dots and stripes). This wins major points in my book.

This recipe begins as all recipes should, with a pound of butter and two cups of sugar. How can you mess with that?!

Blackberry Jamble Shortbread Bars (makes 15 large or 30 small bars)

1 lb unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon salt
3 3/4 cups unbleached all-purpose flour
1 cup almond flour or very finely ground almonds (I ground almonds in a mini food processor)
1 1/2 cups blackberry preserves
1/2 cup chopped almonds
Confectioners' sugar for dusting (which I completely forgot about)

Combine the butter and sugars in a large bowl. Using an electric mixer set at medium-low speed, beat until creamy. Add the vanilla and salt and beat until combined. (I did this all in the food processor)

Beat the all-purpose and almond flours into the butter mixture on low speed, just until a smooth, soft dough forms.

Spray a 9x13" baking pan with cooking spray and press 1/3 of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and refrigerate until very cold and firm, at least 30 minutes. (I recommend doing putting this in the fridge for 30 minutes, then baking the bottom crust, just to make sure it is done.)

Preheat oven to 325 degrees with rack in middle position.

Bake the bottom crust until it is firm and just beginning to turn pale brown around the edges, about 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Crumble the remaining shortbread dough over the jam to form a pebbly, crumbled topping. Sprinkle with the chopped almonds. Return the pan to the oven and bake for another 30 minutes, or until top is firm and crisp and lightly golden in color. Transfer to a wire rack and let cool to room temperature.

Cut with a sharp knife into 15 squares, then diagonally into 30 triangles if desired. Dust with confectioners' sugar and serve.

These bars will keep for 1 week at room temperature if covered, or up to 1 month in the freezer.