RECIPE (apapted from Nigella's recipe in 'Feast')
For the base
225g plain flour
60g icing sugar
225g butter (I prefer to use salted butter for this but you can use unsalted if you prefer, adding a pinch of salt to the mix)
For the filling
1 egg yolk
150g caster sugar
150g ground almonds
60g flaked almonds
a few drops of almond extract
A baking tray, about 23x30x6cm, greased and base lined with baking parchment.
Pre-heat the oven to 180 °C .
Whiz the flour and icing sugar in a food processor, add the butter and process again until you have a crumbly mixture just coming together. Press into the tin, forming a thin layer on the bottom. Cook in the oven for 20 mins.
For the filling, melt the butter and allow to cool slightly. Put the eggs, the yolk, sugar and ground almonds in a processor and whiz together.
Take the base out of the oven, allow to cool for a few minutes before spreading with the jam. Add the melted butter and the almond extract to the other ingredients in the processor, keeping the motor running as you do so.
Pour the mixture over the jammy shortbread, top with the flaked almonds (you can toast these beforehand in a pan if you so wish) and bake for 35 minutes.
Allow to cool before cutting into slices.