Jam and Nutella Crostata
Active Time: 45 minutes | Total Time: 1 hour 50 minutes (plus cooling time) | Serves 30 squares
- 2 cups all-purpose flour
- 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
- 10 tablespoons unsalted butter, melted
- ½ cup Nutella
- ½ cup raspberry jam
- ½ cup apricot jam
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.
Melt the butter. 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 large disk, 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.
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 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 (Nutella, 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, roll out 5 thin cords the width of the pan. Lay each cord between the alternating toppings. Trim the ends and add them to the remaining dough. Roll out 4 thin cords the 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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