Ingredients
Vegetable-oil cooking spray
1/2 cup slivered almonds, toasted
2 cups all-purpose flour
3/4 cup confectioners’ sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces
1 large egg
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/2 cups blueberry jam
Almond-Coconut Granola
Preparation
Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.
Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.
