This weekend was a holiday. We had planned to go to San Pedro and visit a fruit farmer and handmade jellies, preserves and dulce de leche. But the weather did not help us and we had to delay our visit for the day that the sun is on our side.
Still wanting to have some berries around, I got the idea to bake some bars for breakfast. And, at least they could brighten the grey day. Baking them is always funny, fast and easy.
Last week I made macarons to give as a gift to someone very loved for us and who I had promised them. I had a little extra almond flour and to take advantage, I added it to the recipe, but it can perfectly be used just with sugar.
I also made a mix of red fruit's leftover jelly and mix all of them. A little of elderberry jelly, blackberries and raspberries.
I have to say that the mixture was very good, a fresh touch for an almond paste with a bit reminiscent of the taste of amarettis.
I hope you like today's suggestion and have a great week.
Combine jam with the water mix well and reserve
Preheat oven to 160° C
Beat the butter with the sugar and almond flour until had a creamy consistency
Add the essence and flour, mixed with baking powder, salt and baking soda.Mix well
Reserve a cup of this mixture to topping
Put the remaining dough into a rectangular pan (30 X 40 cm). Cover with softened jam.
Put the content of the reserved cup in a bowl and mix with almond paste, half the almonds and a tablespoon of flour. Work the mixture well with your fingertips until a crumbly mixture
Cover with the mixture above the previous preparation in small portions. Top with remaining almonds. Leave to the oven for 25 minutes.
Cool and cut into bars
Makes about 20 pieces