1/2 cup + 2 Tbsp. Earth Balance or Butter, chilled, cut into 1/2" cubes
2 large eggs
1/2 tsp. g-free vanilla extract
1/4 tsp. g-free almond extract
1/3 cup raspberry jam
Coconut sugar or Raw Sugar
Instructions
Whisk the first 3 ingredients in a large bowl, Add butter; rub in with your finger tips until a coarse crumb forms. Beat 1 egg and the extracts together in a small bowl and add to the flour mixture. Divide the dough in half. Working with one half at a time, roll the dough out between two sheets of parchment to a 12×10″ rectangle. Transfer to a baking sheet; chill for 2 hours.
Preheat the oven to 375° F. Remove the top layer of parchment from one dough rectangle. Invert onto a baking sheet; remove remaining paper. Spread the jam over the dough in an even layer/ leaving a 1/2″ border. Whisk the remaining egg in a small bowl to blend; brush lightly over plain borders. Remove paper from second dough sheet and invert, placing on top of the dough covered with jam. Remove paper from the top. Press lightly from center of dough out toward edges to release any air pockets. Press the edges to seal. Brush the top with the remaining beaten egg. Prick dough several times with a fork and sprinkle with raw sugar or coconut sugar.
Bake until the crust is golden brown, about 25 minutes. Let cool completely on a wire rack. Trim edges and cut into bars.
