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Strawberry Jam Bars with Cardamom

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Ingredients
  

For the Dough:

  • 1 cup unsalted butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 1 tsp. kosher salt
  • 1 large egg yolk
  • 2-½cups all-purpose flour (see notes)

For the Finishing:

  • 2 tsp. ground cardamom
  • 8 tbsp. strawberry jam or any red fruit jam, such as raspberry or red currant
  • 1 lemon, for zest
  • 2 tbsp. nuts, chopped, such as slivered almonds, walnuts or pistachios
  • Confectioners’ sugar, for dusting over the top

Instructions
 

To prepare the dough:

  • Pre-heat the oven to 350°F.
  • Butter a 9-inch square metal baking pan; line the bottom and two sides with long strips of parchment, leaving a 1-inch of overhang; crease the parchment to fit snugly into the pan.
  • In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar and salt.
  • Beat on low speed until incorporated and smooth; scraping down the sides of the bowl as needed; about 3 minutes; do not beat until fluffy as this will incorporate air into the dough.
  • Add the yolk and mix until just combined; turn the mixer off and scrape down the sides of the bowl.
  • Add the flour to the bowl all at once and scrape the bottom and sides of the bowl; turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed; about 30 seconds; the dough will be in large crumbles.
  • Add the ground cardamom and mix with your fingers to incorporate it into the dough; remove 1 cup of the crumbled dough to a small bowl and refrigerate; transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the pan using the flat bottom of a glass.
  • Place in the pre-heated oven and bake, on the middle rack, until the edges are golden brown and begin to pull away from the sides of the pan; about 30 minutes.
  • Remove from the oven and cool in the pan slightly for at least 15 minutes; do not turn off the oven.
  • Spread the fruit jam in an even layer over the surface of the crust.
  • Zest the lemon right over the top of the jam and sprinkle with the chopped nuts and reserved crumble.
  • Return to the pre-heated oven and bake, rotating once, until the top is golden brown and the jam is sizzling around the edges; about 35 minutes.
  • Remove from the oven and cool completely in the pan; at least 1-½ hours.
  • Run a knife along the edges to release the sides.
  • Use the parchment to lift the cookie out of the pan onto a cutting board.
  • Dust the top with confectioners' sugar.
  • Cut the cookie into 4 strips; then cut each strip into six 1-inch wide bars.

Notes

If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup; scrape with a straight edge to level the surface.
This will help prevent adding too much flour which can yield overly crumbly dough.