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| 1/2 |  | cup (1 stick) unsalted butter, room temperature, plus more for baking dish |
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| 1 1/2 | | cups all-purpose flour |
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| 1/2 | | teaspoon ground cinnamon |
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| 1/4 | | teaspoon salt |
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| 1/4 | | teaspoon baking powder |
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| 1/2 | | cup packed light-brown sugar |
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| 1/4 | | cup granulated sugar |
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| 1 | | large egg yolk |
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| 3/4 | | cup sliced almonds |
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| 1/2 | | cup fruit jam, such as cherry, plum, or raspberry |
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| | 1. Preheat oven to 350°. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder. |
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| | 2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds. |
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| | 3. In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer. |
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| | 4. Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife. |
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| | | Per serving: 179 calories; 8.9 grams fat; 2.6 grams protein; 23.6 grams carbohydrates; 1 gram fiber |
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| | | Note: The dough should be crumbly but come together when squeezed in your hand. |
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