Golden vegan shortbread filled with fruit preserves and topped with sliced almonds.
Cook's NoteTo make in a non-GF/vegan version, use regular butter and substitute equal amounts all-purpose flour for the rice flour and potato starch.
Preheat the oven to 350ºF and grease an 8-inch or 9-inch square pan.
With a hand or stand mixer, beat the vegan butter and sugar until light and fluffy. Add the vanilla and almond extracts.
In a medium bowl, mix the flours, starch, and salt.
Add the dry ingredients to the “butter” mixture and mix until just incorporated.
Press two-thirds of the dough into the pan and bake for about 10 minutes, or until the crust is pale light brown. Remove it from the oven.
When the pan has cooled enough to handle, spread the preserves evenly over the crust.
Break the remaining dough into little tiny pieces and drop them evenly over the jam. Top with the almonds.
Bake for another 25 to 30 minutes, or until the top is a nice golden brown.
Cut into bars and serve immediately, while still warm, or store them in the refrigerator.