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1
Set the oven at 350 degrees.
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2
Lightly butter a 9-by-13-inch pan.
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3
Line the pan with waxed paper, letting the sides extend over the edges.
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4
Butter the paper and dust it with flour.
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5
In a food processor fitted with the steel blade, work the sugar and almonds until they are finely chopped.
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6
Remove from the bowl.
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7
Cut the butter into pieces and add them to the processor with the flour and salt.
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8
Work in on-off motions until the mixture forms crumbs.
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9
Mix the yolk with the almond extract.
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10
Add it to the flour mixture.
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11
Add the nut mixture.
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12
Pulse just to combine them.
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13
Spread more than half the crumb mixture in the prepared pan, patting it down gently.
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14
Drop the jam over the mixture.
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15
Sprinkle with the remaining crumbs, patting them very gently.
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16
It's OK if jam peeks through the crumbs.
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17
Transfer the pan to the hot oven and bake the mixture for 40 to 50 minutes or until the top is golden brown and the jam is bubbling.
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18
Cool the pan on a wire rack.
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19
Using the sides of the waxed paper, slide the rectangle of dough onto the rack.
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20
Let it cool completely, then set it on a cookie sheet and chill the dough.
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21
Use a serrated-edge knife in a sawing motion to cut the dough into 18 bars.
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22
Sprinkle with confectioners' sugar before serving.
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23
Store in an airtight container.
