Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups whole-wheat flour
- 1/4 teaspoon salt
- 1 cup sour cherry jam (or fruit of choice)
Instructions
- Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set it aside.
- In a stand mixer, use the paddle attachment to combine the butter, sugar, flour, salt, and vanilla and beat until the dough starts to come together about 2 minutes. The dough will be crumbly.
- Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even, thick layer. Crumble the remaining shortbread over the jam, making sure you leave some spots of jam visible. If the crumble covers too much, you can add a few dollops of extra jam for the visual contrast.
- Bake the bars for 25-30 minutes, until they are just golden brown.
- Allow the shortbread to cool before removing it from the pan and cutting it into the desired size and shape. Enjoy!
Notes
Notes: Shortbread is a dry dough. Your dough will be crumbly, but as it bakes the butter will melt and bind the dough together.