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Vegetable cooking spray
6 tablespoons butter
1/2 cup Whey Low Granular or maltitol crystals (or sugar, if you prefer)
1/2 teaspoon vanilla
1 egg yolk
1/2 cup + 1 tablespoon all-purpose flour, divided
1/2 cup + 1 tablespoon almond flour, divided
1/2 cup finely chopped pecans
3/4 cup no-sugar-added raspberry jam (or any flavor)
1/8 teaspoon almond extract
1/8 teaspoon cinnamon
.
Preheat oven to 350 degrees. Lightly coat a round or square 8 inch pan with vegetable cooking spray and set aside. (If you have it, an 8-inch springform pan is perfect and makes the bars easy to remove.)
In a medium bowl cream the butter with the Whey Low until light. Beat in the vanilla and egg yolk. Gradually stir in the 1/2 cup flour and the 1/2 cup almond flour. Mix in the chopped pecans. Dough will be stiff but moist. Reserve 1/3 cup of this mixture and set aside. With buttered fingers press the remaining dough into prepared pan. Bake in preheated oven for 12-15 minutes, or until it is golden. Remove from oven and allow to cool slightly.
In a small bowl heat raspberry jam in the microwave until soft, but not runny. Stir in almond extract and carefully spread on baked crust to within 1/2 inch of edge.
To reserved crumbs mix in the 1 tablespoon flour, the 1 tablespoon almond flour and the cinnamon. Sprinkle reserved crumb-cinnamon mixture onto the jam. Bake for 20-25 minutes or until top is golden brown and jam is bubbly. Allow to cool before cutting. Makes 16 servings.
Per Serving: Calories 118; Protein 2 g; Fat 10 g; Carbs 4 g; Sugar 0 g; Sodium 38 mg