Just a great combination of complimentary ingredients – ground nuts, cinnamon, sweet jam… confectioner’s sugar and oats for texture.
1 stick unsalted organic butter, softened
3/4 cup confectioner’s sugar
1 cup gluten-free all purpose flour mix, such as Arrowhead Mills
1 cup ground nuts, combination pecans & almonds
3 tablespoons gluten-free oats, divided – 2 T. for dough, 1 T. for topping
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 teaspoon almond extract
2/3 cup blueberry jam, see recipe
Place all ingredients except the jam in a stand mixer, and mix until combined (reserve 1 T. oats as directed).
The mixture will be crumbly. With your hands, gather the dough so it comes together.
Crumble the rest of the dough over the top, I like to do this in large chunks. Keep some jam exposed.
Sprinkle with the reserved 1 T. of oats. Press down slightly.
Bake until just golden and a little bubbly, about 15 minutes.
Sprinkle with a little confectioner’s sugar (most are gluten-free).
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Makes: 16 squares