Ingredients
Unsalted butter, softened, or nonstick spray for pan
1 cup/120 grams raw pecan halves and pieces
2/3 cup/142 grams packed light brown sugar
1 teaspoon kosher salt (such as Diamond Crystal)
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 stick/113 grams unsalted butter, at room temperature
1 large egg, at room temperature
1 1/2 cups/180 grams all-purpose flour
1 (13-ounce/370-gram) jar raspberry jam or red currant jelly (about 1 heaped cup)
Flaky salt
Confectioners’ sugar
Directions
1
Set a rack in the center of the oven and heat to 350 degrees. Grease a metal 9-inch square baking pan and line the bottom and two sides with one long piece of parchment, leaving a 1-inch of overhang and creasing the parchment to fit snugly into the pan.
2
In a food processor, pulse together 1/2 cup (60 grams) pecans, the sugar, salt, zest, cinnamon and baking powder until very finely ground. Add butter and pulse until creamy and combined; stop to scrape down the sides of the food processor. Add egg and pulse to evenly combine; stop to scrape down the sides of the food processor. Add the flour and pulse until just combined (do not overmix).
3
Put two-thirds (about 360 grams) of the dough into the prepared pan and use an offset spatula to spread the dough into an even layer. Bake until dry and lightly golden, rotating the pan once during baking, about 20 minutes. Cool slightly, about 15 minutes.
4
In the meantime, finely chop the remaining 1/2 cup (60 grams) pecans and mix into the remaining cookie dough.
5
Use an offset spatula to evenly spread the jam onto the crust. Evenly crumble over the remaining cookie dough, lightly sprinkle with flaky salt and bake until the topping is browned and the jam is bubbling, rotating the pan once during baking, about 30 minutes.
6
Cool completely, at least 1 1/2 hours, then run an offset spatula along the edges to loosen and use the parchment to lift the bars out of the pan. Using a fine mesh strainer, dust with confectioners’ sugar. Use a sharp knife to cut crosswise into three 3-inch wide strips. Divide each strip into six 1 1/2-inch wide bars. (In an airtight container, the bars will keep at room temperature for up to 1 week.)