Raspberry Streusel Bars

Okay, technically these are not a cookie, nor are they even a holiday recipe, but every year, it's a goal to try at least one new recipe at Christmastime. These bars feature a buttery, flaky pastry crust topped with sweet, delicious red raspberry preserves with a delicate almond streusel on the top. Oh, and as a note...the word 'streusel' is Germanic in origin and is thus pronounced 'STROY-sull' and not 'STREW-sull.' Rant aside, these yummy little bars will happily accompany all your other holiday cookies and will probably become a fast favorite to make throughout the year. Do not try to substitute the preserves with jelly - it will not work.

Raspberry Streusel Bars

CRUST:

2 cups flour

¼ cup sugar

¼ tsp. kosher salt

1½ sticks cold, unsalted butter

3 tbsp. milk

1 tsp. pure almond extract

FILLING:

1 cup seedless raspberry jam or preserves

STREUSEL:

1¾ cups flour

2/3 cup sugar

½ tsp. ground cinnamon

¼ tsp. kosher salt

1 stick cold, unsalted butter

¾ cup sliced blanched or unblanched almonds

½ cup old fashioned oats

1 large egg

2 tbsp. milk

In a large bowl, sift together the dry ingredients for the crust. Cut in the butter using a pastry blender and combine until the butter is in pieces no bigger than the size of peas.

In a small bowl, mix together the milk and almond extract. Sprinkle the milk mixture over the flour mixture. Lightly stir to combine. Knead the dough until the milk is distributed and the particles begin to hold together. If the dough seems dry, you can add a teaspoon or two more milk until the mixture holds together but is not wet.

Press the dough into a generously greased (use vegetable shortening or butter here - nonstick cooking spray doesn't work and neither does canola oil) 13 x 9" pan. Refrigerate for 15 minutes. When ready to bake, preheat the oven to 375 degrees.

Bake the chilled dough in the center of the oven until barely firm in the center - about 12 to 15 minutes. When ready, spread the raspberry jam or preserves over the hot crust.

To make the streusel, whisk together the flour, sugar, cinnamon and salt in a large bowl. Cut the butter in using a pastry blender and again, the largest butter pieces should be no bigger than peas. Do not allow the butter to melt or form a paste. Gently stir in the almonds and the oats.

Beat the egg and milk lightly in a small bowl, then stir into the flour mixture until the streusel is moistened and it forms small clumps. You can add more milk if need be, but do it in one teaspoon increments.

Sprinkle the streusel over raspberry jam, breaking up any large clumps. Make in the upper third of the oven at 375 degrees until nicely browned and bubbly - about 25 to 30 minutes. Let the pan sit on a rack and let cool thoroughly.

Makes about 20, 2½" x 2 1/8" bars (you may get more or less depending on how big (or small) you cut them)