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1
Preheat the oven to 350F.
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2
Butter a 15-by-10-inch rimmed baking sheet.
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3
Line with parchment paper, leaving a 1-inch overhang on the long sides.
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4
Set aside.
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5
In a large bowl, whisk together ground almonds, flour, sugar, and salt.
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6
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
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7
Using your fingers, squeeze the mixture together to create pea-size crumbs with a few larger clumps.
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8
Transfer half of crumb mixture (about 4 1/2 cups) to prepared baking sheet; set aside remaining mixture.
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9
Cover with a sheet of parchment paper.
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10
Using the back of a large spoon, press dough evenly into pan, lifting the parchment occasionally to ensure it doesnt stick.
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11
With a wine bottle or small rolling pin, roll along the length of the pan to smooth dough.
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12
Dough should be firmly packed, with no holes or cracks.
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13
Bake, rotating the pan halfway through, until lightly golden all over, 15 to 20 minutes.
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14
Transfer pan to a wire rack to cool completely.
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15
Evenly spread jam over cooled crust.
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16
Scatter with remaining crumb mixture, squeezing some of the mixture so that large clumps are visible and evenly distributed over the top of the jam.
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17
Bake, rotating the pan halfway through, until the topping begins to turn light golden brown (the jam should not be too dark), 20 to 22 minutes.
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18
Transfer pan to a wire rack to cool completely.
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19
Run a knife around the edges of the pan to loosen; using two wide spatulas, transfer to a cutting board and cut into 3-by-2-inch bars.
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20
Bars can be kept in an airtight container at room temperature for up to 4 days.
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21
Follow instructions for Jam Crumb Bars, omitting jam.
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22
While crust cools, prepare Basic Caramel (page 389); let cool slightly.
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23
Pour warm caramel evenly over the crust, smoothing with a spatula, and proceed with the recipe.
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24
An empty wine bottle is used to roll out the cookie dough base in the pan.
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25
Raspberry jam and an almond-crumb mixture are layered on top of the partially baked crust.
