A festive bar with a shortbread crust, red jam filling and a crumble topping scattered with chopped pistachios.
Ingredients
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2 to 2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Directions
- Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge; use as much as you think you need, from 1/2 cup up to 2/3 cup. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Notes
- Recipe and photo courtesy of the now-defunct California Pistachio Commission.