Buttery shortbread topped with a delicate almond paste and finished with sweet tender pears and crunchy slices almonds. This is a delicate dessert that is not overly sweet and it's harmoniously delicious. Perfect with tea or coffee, these bars are perfect year round for any occasion.
Place the cold cubed butter in a large bowl with the all purpose flour, almond flour, powdered sugar and a pinch of salt.
Using a pastry cutter, cut through the butter mixing it with the dry ingredients.
Once the butter is cut into pea size bits, start mixing with your hands. Press the dough with your hands and the dough will start sticking together, as you do this try to incorporate the dry bits in the bottom of the bowl.
Once the dough starts softening and starts sticking to your fingers, transfer the entire mixture to the parchment lined baking pan.
Press the dough down to the mold spreading it evenly.
Once the dough has been pressed evenly throughout the baking pan, use the sides of the parchment paper and fold over the dough. Press your fingers through it to make the edges sleek and clean. Do this with all 4 edges.
For the almond paste:
In the bowl of an electric mixer, whip the soften butter for about 2-3 minutes until the butter has lightened in color a bit and the mixture looks fluffy.
Scrape the sides and bottom of the bowl and add the eggs, vanilla paste and almond extract.
Mix for a few seconds and scrape the sides of the bowl and bottom once again.
Add the powdered sugar and almond flour and mix once more.
Remove the bowl from the electric mixer and scrape the sides once more.
Spread the almond paste on to the shortbread. Make sure it is evenly spread and set aside.
For the pears:
In a large bowl, mix the diced pears, vanilla paste and sugar. Combine well.
Finishing assembly:
Pour the pears over the almond paste.
Spread them evenly over the almond paste, it's ok if there are spaces without pears.
Sprinkle the sliced almonds over the pears.
Bake the dessert in a preheated 350º oven for 40 minutes.
After they are done baking, remove the pan from the heat and allow to cool completely to room temperature.
Remove the whole dessert by pulling it out using the parchment paper.
Sprinkle powdered sugar over the dessert and cut into bars.