These may just be the best thing I have baked in YEARS.
Those of you familiar with Bakewell Tarts will recognize the tastes immediately. If you're not, let me describe . . . a buttery shortbread crust, thin layer of raspberry jam, a layer of baked almond cream. MMMMM
When I was sprinkling the almonds on top I decided to add some crystalline sugar to further gild the lily.
Raspberry Frangipane Slice
3/4 cup all-purpose flour
1/3 cup powdered sugar
1/4 cup plus 2 tablespoons unsalted butter, softened
1 cups almond meal
1/2 cup sugar
7 tablespoons unsalted butter, room temperature
1 large egg
1 tablespoon whole milk
1/2 teaspoon almond extract (optional)
pinch of salt
1/4 cup raspberry jam (or as desired)
Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan. Combine the flour, powdered sugar, and the first amount of butter. Pat dough into prepared pan. Bake for 15 minutes.
<Meanwhile, make the frangipane topping. Beat the butter on medium speed until creamy. Add the sugar and mix to incorporate. Add the almond flour and beat until thoroughly combined. Add the salt, almond extract (if using), and egg and mix until incorporated. Add the milk and beat until light and fluffy.
Spread raspberry jam (or any flavor that you like) on the warm crust. Pour the frangpiane mixture on top of the jam layer and spread evenly with an angled spatula, making sure to cover the jam completely.
Bake for 25-30 minutes or until golden brown. Halfway through baking sprinkle sliced almonds on top of the frangipane if desired. Cool completely before cutting to serve.