1/2 cup butter, room temperature
1/2 cup packed brown sugar
1 tsp. vanilla
1/4 tsp. salt
1 1/2 cups flour
3/4 cup raspberry jam
8 oz. almond paste
1/2 cup sugar
1 cup sliced, toasted almonds and then ground
1 tsp. pure almond extract
1 oz. unsweetened chocolate
2 tablespoons butter, room temperature
2 tablespoons heavy cream
1 1/2 cups powdered sugar
1 tablespoon espresso
1/2 cup sliced, toasted almonds and then ground
Preheat oven to 350 degrees. Grease and line a 9×13 pan with parchment paper. Combine all ingredients except the jam in a bowl of a food processor fitted with a metal blade. Process until well combined. Press evenly into the bottom of the prepared pan. Partially bake just until lightly browned, then spread with the jam.
In a bowl of a food processor fitted with a metal blade, combine all the batter ingredients and process until smooth. Pour over the top of the jam topped base. Bake for about 20 minutes or until golden brown. Remove from oven and allow to cool completely before adding topping.
Melt the chocolate, add the butter, sugar, cream and espresso. Whisk until smooth. Spread evenly over the top. Sprinkle the ground almonds over the top and slightly press into topping. Cut into squares.