½ cup butter
2 cups white chocolate chips, divided
½ cup sugar
1 cup all purpose flour
½ tsp. salt
1 tsp. almond extract
½ cup raspberry jam
¼ cup pistachios, toasted & chopped
Preheat oven to 325F. Grease and line a 9” x 9” baking pan with parchment paper.
In a small saucepan, melt butter over low heat. Remove from heat and add 1 cup of the white chocolate chips. DO NOT STIR!
In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon yellow colour. Stir in butter and white chip mixture. Add flour, salt and almond extract and mix at low speed just until combined. Spread half of the batter into prepared pan. Bake for 15 to 20 minutes, until light, golden brown. Stir remaining 1 cup white chocolate chips into remaining batter. In a small saucepan or microwave, heat raspberry jam just enough to make it easily spreadable. Spread jam over bottom crust. Gently spoon dollops of remaining dough over jam and spread evenly (some jam may peek through). Sprinkle with pistachios. Return to oven and bake an additional 25 – 30 minutes or until toothpick inserted in center comes out clean.
Cool completely. Use parchment to lift squares out of pan to easily cut into squares. Freezes well.
NOTE: Toasting nuts or coconut. Preheat oven to 300F Spread nuts or coconut on cookie sheet. Place in oven, stir after 7 minutes. If further toasting is required, continue in 3 minute intervals until coconut is light brown or nuts are aromatic.