From Corner Bakery
Makes 16 servings
Crust:
1 cup (2 sticks) plus 3 tablespoons unsalted butter, at room temperature
1/2 cup plus 3 tablespoons confectioners' sugar
1 3/4 cups flour
3 tablespoons ground almonds
1 teaspoon salt
Nonstick cooking spray
Streusel:
1 1/2 cups flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, chilled and cut into small cubes
1 egg, beaten
Filling:
16 ounces apricot jam
1. Prepare the crust: In a large mixing bowl, beat butter and confectioners' sugar until smooth.
2. In another bowl, combine flour, almonds and salt. Add flour mixture to butter mixture, stirring just until blended (dough will be slightly crumbly). On a sheet of plastic wrap, shape dough into a 5-by-7-inch rectangle. Wrap dough and chill at least 2 hours or overnight.
3. Just before baking, coat a 9-by-13-inch baking pan with nonstick cooking spray. Line pan with parchment paper.
4. On a clean sheet of plastic wrap, roll out chilled dough into a 9-by-13-inch rectangle. Holding the ends of the plastic wrap, invert the dough onto the parchment-lined pan. Remove plastic wrap and press dough into the bottom of the pan, repairing any cracks or tears in the dough. Chill for 20 minutes.
5. Bake in a preheated 350-degree oven until crust is a light golden-brown, about 18 to 20 minutes.
6. Remove from oven. Let cool completely in pan on a wire rack.
7. Make the streusel: In a medium mixing bowl, stir together flour, granulated sugar, baking powder and salt.
8. Using a fork, cut butter into flour mixture until butter pieces are the size of dimes. Stir in egg. Refrigerate for 20 minutes.
9. Assemble the cookies: Spread apricot jam over cooled crust, leaving an 1/8-inch border of clean crust around the edges. Evenly crumble streusel mixture over jam to cover.
10. Return pan to oven until streusel is golden brown, about 30 minutes.
11. Let cool completely before slicing.