For the Crust:
1 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) butter, cut into pieces, plus more for buttering the pan
For the Filling:
3/4 cup sliced or slivered almonds, lightly toasted
1 tablespoon all purpose flour
1/4 teaspoon kosher salt
1/4 cup, plus 2 tablespoons sugar
5 tablespoons butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
2 Northern Spy or Belle de Boskoop apples, cored and thinly sliced or diced
Preheat oven to 350 degrees. Line an 8×8″ pan with parchment paper.
To make the crust: add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute. Distribute the dough around the pan and press it evenly around the base and up the sides. Use the bottom of a glass to help even it out if needed. Bake for 15 minutes, until lightly golden. Remove from the oven and allow to cool before filling.
To make the filling: don’t bother cleaning out the food processor and add the almonds, sugar, flour and salt, then pulverize until they form a fine powder. Add the butter and process until evenly distributed, then add the egg and vanilla, and blend until smooth.
Pour the filling into the cooled crust (it’s okay if it’s still a little warm, just not blazing hot) and spread it out into an even layer. Arrange the apple slices in a pretty pattern if you desire, or just throw the sliced or diced apples on top in a big (even) heap – it doesn’t really matter.
Bake for one hour, or until a toothpick inserted in the center of the filling comes out clean. Allow bars to cool completely before cutting and serving. I prefer them chilled (and they’re easier to cut that way too).
| Adapted from Coley Cooks