RASPBERRY-ALMOND SQUARES

Steps:

• Set the oven at 350 degrees.
• Lightly butter a 9-by-13-inch pan.
• Line the pan with waxed paper, letting the sides extend over the edges.
• Butter the paper and dust it with flour.
• In a food processor fitted with the steel blade, work the sugar and almonds until they are finely chopped.
• Remove from the bowl.
• Cut the butter into pieces and add them to the processor with the flour and salt.
• Work in on-off motions until the mixture forms crumbs.
• Mix the yolk with the almond extract.
• Add it to the flour mixture.
• Add the nut mixture.
• Pulse just to combine them.
• Spread more than half the crumb mixture in the prepared pan, patting it down gently.
• Drop the jam over the mixture.
• Sprinkle with the remaining crumbs, patting them very gently.
• It's OK if jam peeks through the crumbs.
• Transfer the pan to the hot oven and bake the mixture for 40 to 50 minutes or until the top is golden brown and the jam is bubbling.
• Cool the pan on a wire rack.
• Using the sides of the waxed paper, slide the rectangle of dough onto the rack.
• Let it cool completely, then set it on a cookie sheet and chill the dough.
• Use a serrated-edge knife in a sawing motion to cut the dough into 18 bars.
• Sprinkle with confectioners' sugar before serving.
• Store in an airtight container.