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1
TO MAKE THE CRUST AND FILLING: Preheat the oven to 350F.
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2
Grease a 9 by 13-inch baking pan with butter or cooking spray.
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3
In the work bowl of a food processor fitted with the metal blade, pulse the 2/3 cup butter, 1/2 cup sugar, 2 cups flour, and salt until crumbly.
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4
Press into the bottom of the prepared baking pan.
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5
Bake for 10 minutes (the crust may not look browned; remove it from the oven anyway).
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6
Spread peach jam evenly over the warm crust.
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7
Arrange the peaches evenly on top.
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8
TO MAKE THE TOPPING: In a bowl, stir together the 1/2 cup flour and 1/4 cup sugar until evenly combined.
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9
Using your hands, work the 1/4 cup butter and almond paste into the flour-sugar mixture until it is crumbly.
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10
(Or pulse the flour, sugar, butter, and almond paste until crumbly in the food processorno need to wash itused to make the crust.)
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11
Spread the topping evenly over the peaches and sprinkle with almonds.
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12
Bake until the topping is lightly browned, 35 to 40 minutes.
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13
Let the bars cool completely before cutting into squares.
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14
For a lightning-fast alternative, spread the jam over the crust, omit the fruit layer entirely, and sprinkle on the topping and the almonds.
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15
Bake for 20 to 25 minutes.
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16
For Raspberry-Almond Bars, substitute raspberry jam for the peach and top with 2 cups of fresh or frozen (thawed and drained) raspberries.
