- 2 cups all purpose gluten free flour
- 1 1/4 cups almond flour
- 1/2 tsp salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, at room temperature
- 1 egg
- 1 tsp vanilla
- 1 cup fresh or frozen raspberries, if frozen thaw first
- 12 oz raspberry preserves
- Zest of 1 lemon
- 1 1/2 cup pecans
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 4 tablespoons cold butter, cubed
Preheat your oven to 350 degrees, generously grease or line with parchment paper a 9 x 9 square baking pan.
In a large bowl using stand or handheld mixer add the gf flour, almond flour, salt and tablespoon of sugar and mix.
Add the room temperature butter, mix about 30 seconds, now add the vanilla and the egg.
Pulse until just incorporated.
Remove about 1 cup of this mixture and set aside for now.
Press remaining batter into your prepared pan, press evenly to all the edges.
Spread the raspberry preserves over the batter and scatter the thawed raspberries and lemon zest.
In a medium bowl add the pecans, breaking some into pieces, also add the sugars and butter and mix a slightly, mixture should be crumbly with pea size pieces of butter.
Using your hands crumble the reserved batter into this mixture in again pea size pieces.
Now pour over the preserves and distribute evenly.
Pop into the oven and bake for 50-60 minutes.
If using convection oven you may need to cover loosely with foil after 35 mins if browning to quickly.
Remove from oven and let cool slightly before cutting into squares.