Elderberry Ginger Pecan Shortbread Bars

I've been baking up a storm lately for the upcoming holidays, and I was blown away with the sheer deliciousness and beauty of  these Elderberry Ginger Pecan Shortbread Bars.  My husband and friends gave them two thumbs up, too, and since they are so easy to make, I think you'll want to give them a try too!  They take less than 20 minutes to whip up, and about an hour to bake.  Once cool you can cut them in any size bar and share them as hostess gifts, serve them with an afternoon tea, or grace your holiday table with them as a special dessert.

Directions
Preheat oven to 325 degrees F.  Lightly grease a 9x13 pan with butter.

1. Place the softened butter in a large mixing bowl.  Add the brown and white sugars and beat, using an electric mixer, until well combined and creamy.  Add the vanilla and mix well.  Add the almond flour and white flour and combine by hand with a wooden spoon to wet the flours, then beat with the electric mixer on low just until well combined.  Don't overbeat.
2. Take about half the dough and place in a small bowl covered with plastic wrap and refrigerate for about 3o minutes.  Press the remaining dough into the bottom of the prepared pan to form a crust.  Feel free to "steal" some of the reserved dough if you run short for your crust.
3. Bake the crust on the center rack in the pre-heated oven until lightly browned, about 20 minutes.  Remove from the oven.  Place 1 1/2 cups of Elderberry Ginger Pecan Jam in a bowl and stir with a fork until soft and easily spreadable.  Spread jam over surface of crust.  Remove reserved dough from fridge and, using your hands, crumble the dough over the jam to make a topping.
4. Return the pan to the oven and continue baking until the topping is lightly browned, about 30 minutes.  Remove from the oven and let cool completely before cutting into bars.

Elderberry Ginger Pecan Shortbread Bars will last about a week in a covered container, or up to one month if you store that container in the fridge.