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1
Adjust oven rack to middle position and heat oven to 375 degrees.
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2
Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
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3
Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
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4
Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
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5
Transfer 1/2 cup flour mixture to small bowl and set aside.
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6
Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
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7
Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
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8
While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
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9
Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
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10
Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
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11
Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
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12
Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
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13
Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
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14
To Reheat.
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15
To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350u00b0F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.
