Giving in to the Royal Wedding Bakewell Bars

Adapted from Feast: Food to Celebrate Life, by Nigella Lawson, 2004

1 1/2 cups + 1 Tablespoon all-purpose flour
1/3 cup powdered sugar
pinch of salt
2 sticks (1 cup) unsalted butter, cut into tablespoon sized pieces

1 1/3 sticks (10 2/3 tablespoons) butter
4 eggs
3/4 cup granulated sugar
1 1/2 cups ground almonds (I used blanched)
2/3 cup sliced almonds, lightly toasted
1 cup raspberry preserves or favorite jam

Place cookie sheet into oven and preheat to 350.  Line a 12 1/4" x 8 1/4" x 2" pan with foil, set aside.
In the bowl of a food processor, pulse flour, powdered sugar and salt just to combine.  Add butter and pulse until crumbly.
Dump onto foil lined pan and push dough until you have covered bottom of the pan, using a sheet of wax paper to help guide the
sticky dough is very helpful.Wash processor work bowl & blade, you will need them again.
Bake for 20 minutes until pale golden.  Leave oven on.

While crust is baking, melt butter and set aside.
In bowl of food processor pulse eggs, sugar, and ground almonds.  Keep work bowl on processor.
When crust has baked for above 20 minutes, remove and allow to cool for three minutes.
Spread jam onto crust.
Switch processor on and pour melted butter down the chute until combined.
Pour butter mixture onto jam lined base. 
Top with sliced almonds.

Bake for 35 minutes.  It will be dark, golden brown. 
Yield: 24 squares