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Jam Crumble Cookie Bars

Servings 16


  • cups Silvana's Kitchen Gluten-Free Multi-Purpose Flour
  • 1 cup blanched sliced almonds
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • sticks (6 ounces) cold unsalted butter or cold organic non-hydrogenated shortening, cut into pieces
  • 1 teaspoon pure vanilla extract
  • ¾ cup strawberry or blueberry preserves


  1. Preheat the oven to 350º. Line a 9-inch square baking pan with a 12-inch-long sheet of foil. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground. Add the butter and pulse until coarse crumbs form. Beat together the egg and vanilla and drizzle over the dough mixture. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
  2. Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer. Spread the preserves on top. Dot the top with the remaining dough in clumps.
  3. Bake until the edges are lightly golden, 35 to 40 minutes. Let cool completely; cut into squares.