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1
Heat the oven to 375F.
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2
Grease a 9-inch square pan with butter or cooking spray.
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3
I like to use a square of baking paper on the bottom (eliminates the need for extra fat/oils).
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4
In a mixing bowl, beat the butter and sugar until they're well blended.
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5
Add the flour and salt and beat just until the dough forms clumps.
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6
Lightly flour your hands, then place the dough on a piece of waxed paper and squeeze it into a ball (the warmth of your hands will soften the dough enough to hold it together).
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7
Divide the dough into 3 parts.
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8
Crumble one part into a bowl and set it aside.
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9
Press the remaining 2 thirds evenly into the greased pan using the back of a spoon to smooth the surface.
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10
Bake ion the center oven rack until the edges are lightly golden, about 10 minutes or so.
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11
Congrads you now have your crumbly foundation to build on:).
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12
Set the pan on a wire rack.
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13
While the shortbread cools, in a saucepan combine 1/2 of the cardamon and mashed berries.
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14
Heat them until they reach a full rolling boil.
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15
approximately 2 minute.
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16
Add sugar.
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17
Stir.
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18
Now Bring that to a boil, stirring constantly.
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19
Boil for 2 - 3 minute Remove the jam from heat.
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20
Beat with electric mixer for 4 minutes.
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21
Spread the spicy raspberry jam on the cooled shortbread (it's okay if it's still warm),.
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22
In a food processor add the reserved dough, cardamon, oats, almond flour, and pulse a few times you want you mixture to look and be crumbly.
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23
Next mix in almond slivers by hand.
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24
Spread this evenly over the jam.
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25
Bake for about 24 minutes, then return the pan to the wire rack.
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26
While the shortbread is still slightly warm, cut it into desire serving (usually can make 16 square).
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27
Once they have cooled completely (they are very fragile while warm), lift them from the pan with a spatula.
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28
Enjoy!
