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1
Line a 9x13 aluminum baking pan with heavy duty foil.
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2
Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
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3
FOR THE PASTRY.
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4
In a small bowl or plastic bag measure and mix flours and salt.
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5
In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
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6
Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
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7
Continue mixing until the dough begins to come together in large clumps.
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8
Press dough into prepared pan about 1/4-inch thick.
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9
Prick the pastry with the tines of a fork or a wooden skewer.
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10
Chill until firm, about 20 minutes.
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11
While the pastry is resting, Place rack in center of oven.
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12
Preheat to 375F.
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13
Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!)
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14
Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
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15
Lower oven temp to 350 degrees.
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16
Allow to cool 10 minutes on a rack, have filling and topping ready when crust is cool TOPPING.
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17
Combine dry ingredients, whisk to combine and remove lumps from brown sugar, rub butter into dry ingredients until it resembles coarse corn meal (a few pea sized lumps of butter are ok) add almonds and toss to combine, set aside.
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18
FILLING.
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19
In a small sauce pan heat jam to a simmer while stirring, add cornstarch/water mixture, bring back to a simmer for 60 seconds.
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20
Remove from heat.
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21
Spread filling evenly onto baked crust, sprinkle with topping and bake 20-30 minutes, until lightly browned and aromatic.
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22
Cool on a wire rack, remove from pan and cut into bars.
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23
Sift powdered sugar on top.
