Makes 16 1.25 square bars
1.5 cups of maida or all purpose flour plus approx 1 cup more
1/2 tsp baking powder
1/2 teaspoon cinnamon powdered
1/4 cup white sugar powdered finely in a mixer
1/2 cup brown sugar
112 grams butter softened
1/2 cup ground blanched almond flour
1 egg whisked
1/2 tsp vanilla extract
Pinch of salt
1/4 tsp lime zest
approx 1 cup filling -good quality fruity jam
1 egg yolk mixed with a teaspoon of water for brushing
8 by 8 inch non stick baking pan
Cream the butter, salt, cinnamon, vanilla and both sugars together with the lime zest until fluffy. Add the egg and baking powder and whisk again. Add the almond flour and beat again until incorporated. Add the 1.5 cups of flour 1/2 cup at a time until a very soft dough forms.
Remove half the dough into the baking pan and using a flat spoon or spatula spread it evenly into the bottom of the pan to form an even layer. This will be a very soft and sticky dough. Plastic wrap pan and refrigerate.
Add 1/2 cup flour to the remaining dough and beat again until it begins to come together. Another a little more flour. You need a dough that's soft but not as sticky.'
Remove the dough and place on a 10 inch square of wax paper. Cover with another sheet of was paper. Using a rolling pin roll the wax paper to create a smooth 1/4 inch thick sheet of dough between the two wax papers.
Remove the wax papers from the fridge. Peel off the top layer from the dough. Using a sharp knife or small pizza wheel cut strips 8 by 8 inches about 1/2 inch wide in the dough. Return wax paper to the top and refrigerate again 1 hour.
Refrigerate 35 minutes.
Preheat oven to 375 F. Prepare bottom rack.
Remove the cake pan with dough and spread the jam over it leaving a 1/2 inch margin around the edges.
Remove wax paper from the fridge and peel off top layer. Using your finger slowly remove a strip at a time of the dough and begin first by place dough along the four corners of the baking pan.
Then apply 2 more in the center equidistant from one another. Layer the last two over the pan in the opposite direction.
Bake about 30 minutes until golden. Remove and cool in the pan before slicing them into 16 bars. Keep refrigerated for up to 3 days.