Be sure to chill dough for at least 20 minutes as this is a pretty sticky dough. Results are worth it, though.
2 1/2 cups blanched whole almonds
2 cups confectioners’ sugar
2 1/2 sticks (1 1/4 cups) cold unsalted butter, cut into pieces
3 1/4 cups all-purpose flour
2/3 cup cornstarch
1/2 teaspoon salt
1 large egg
2 1/2 tablespoons fresh lemon juice
2 cups raspberry jam
about 3 tablespoons milk
about 3 tablespoons granulated sugar
In a food processor finely grind almonds with confectioners’ sugar and transfer to a large bowl. In food processor, pulse butter with flour until mixture resembles fine crumbs. Add to almond mixture with cornstarch and salt, stirring until combined well.
In a small bowl, beat together egg and lemon juice until blended and stir into flour mixture until combined well. Work mixture with hands until it forms a dough.
Preheat oven to 350 degrees Fahrenheit. Pat 1 1/2 cups dough into a disc and chill, wrapped in plastic wrap, about 20 minutes. Pat remaining dough evenly into a lightly greased 17 1/2-by-11-inch jellyroll pan and spread evenly with jam.
On a lightly floured surface with a floured rolling pin, roll out chilled dough 1/8 inch thick. With a 3/4- to 1 1/2-inch star-shaped cookie cutter (you can use several cutters of varying sizes), cut out as many stars as possible. Reroll scraps and cut out more stars until all dough has been used. Arrange stars randomly over jam, and carefully brush stars with milk. Sprinkle stars with granulated sugar and bake in the middle of oven 30 minutes, or until stars are golden. Cool bar cookies in pan on a rack and cut into approximately 20 bars. Serves 8.
