Sophia Evans gets credit for these because she loves to make them and eat them.
They taste like the best PopTarts ever. Raspberry jam is a favorite, but any flavor would work.
1 1/4 cups flour
1/4 cup almond flour
1/3 cup plus 1 Tbl sugar
1/2 tsp 1 1/4 sticks (1/2 cup plus 2 Tbl) butter
2 large eggs
1/3 cup raspberry jam
Raw sugar
Whisk first 4 ingredients together. Add cold butter and rub in with your fingers until course crumbs form. Beat 1 egg in small bow; add to flour mixture. Stir until dough forms. Divide in half.
Working with one half at a time, roll out dough between 2 sheets parchment to 12"x10"rectangles.
Transfer to baking sheet and chill for 2 hours.
Preheat oven to 375.
Remove top paper from first dough rectangle, invert onto a baking sheet. Remove remaining paper.
Spread jam in an even layer over dough.
Remove paper from second dough sheet and invert, placing on top of dough covered with jam.
Remove remaining paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Trim edges a bit to even them out if you desire.
Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
Bake until crust is light golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.
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