Jam and Hazelnut Crostata
Active Time: 45 minutes | Total Time: 1 hour 50 minutes (plus cooling time) | Serves 30 squares
- 10 tablespoons unsalted butter
- 2¼ cups all-purpose flour, plus more for work surface
- 1 cup almond flour/meal
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ½ cup hazelnut spread, such as Justin's or Nutiva
- ½ cup raspberry jam
- ½ cup apricot jam
Melt the butter and let it cool off but still remain pourable.
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt. Make a well in the center.
In small bowl, beat together the eggs and vanilla. Pour into the well of the flour. Use a fork to mix the eggs into the flour mixture until crumbly.
Pour the butter over the mixture and use the fork to incorporate. Then, in the bowl, use your hand to knead the dough a few times until it comes together. Shape into a rectangle, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
Heat the oven (with the oven rack in the lowest position) to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on each of the longer sides.
Cut off 1/3 of the dough and set it aside for making the cords that decorate the top. With the remaining 2/3 of the dough, either roll it out on a lightly floured surface to a size large enough to cover the bottom of the pan or press the dough in evenly with your fingertips. Or you can do both: roll the dough out, lay it in the bottom of the pan, and then press it into to fit. Press the edges of the dough about ¼-inch up the sides of the pan.
We used 3 kinds of toppings (hazelnut spread, raspberry jam, and apricot jam) and spread 6 rows crosswise, alternating – but you can use as many or as few toppings as you like, and, of course, any flavors you like. If making rows, first, use a paring knife to gently make hash marks in the dough to help guide you as you spread on your toppings. Spread on the toppings - for each row, we used ¼ cup of each.
Working with some of the reserved 1/3 piece of dough, on a lightly floured surface, roll out 5 thin cords that are the same width of the pan. Lay each cord between the alternating toppings (don’t worry if a cord breaks - it can be easily patched). Trim any overhanging ends and add them to the remaining dough. Roll out 4 thin cords the same length of the pan with the remaining dough. Spacing evenly, lay them perpendicular over the other cords. Trim the ends.
Bake 30 to 35 minutes, until golden brown around the edges. Place the pan on a wire cooling rack and let cool completely. Grab the edges of the parchment and lift the crostata onto a cutting board. Cut into squares.
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