Tis the season for festive baking and this is one of our favorite recipes from our newest recipe book "The Tea Table". Make ahead and keep in the freezer until you need that special dessert when friends drop by.
1/2 cup butter
1 12-ounce package white chocolate chips
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup raspberry jam powdered sugar
Preheat oven to 325° F.
Grease and flour a 9-inch square pan.
Melt butter in a small saucepan over lower heat. Remove from heat and add 1 cup of the white chocolate chips. Do not stir, but allow to stand.
In a large bowl, beat eggs until foamy. Gradually add sugar, beating at a high speed until lemon-colored.
Stir in the white chocolate mixture. Add flour, salt, and almond extract. Mix at low speed until combined.
Spread about 1 cup of batter into pan. Bake for 15 to 20 minutes or until light golden brown.
Stir remaining 1 cup chips into remaining half of batter. Set aside. Melt the jam in a small saucepan over low heat.
Spread evenly over warm, partially baked crust.
Spoon teaspoonfuls of remaining batter over jam and ease together to create top layer. It is okay if some jam shows through. Return to oven and bake an additional 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and cut into bars. Dust with powdered sugar.
Makes about 2 dozen bars.
See more free recipes from Shelley and Bruce Richardson's tea recipe books.