Rosemary Fig Crumble Bars
Makes about a dozen 1-inch bars
2 rosemary sprigs
zest of one lemon
1/2 cup sugar
6 tablespoons cold butter, cut into pieces
3/4 cup flour
1/4 cup almond flour
1/4 teaspoon salt
1 egg yolk
1/2 cup fig butter, or other thick jam
2 tablespoons slivered almonds, chopped + flaky salt for topping
Preheat the oven to 375. Line a loaf pan with parchment and butter the paper. Strip the rosemary leaves from the sprigs and finely chop. You should have about a heaping tablespoon. Measure out the sugar and scoop two spoonfuls onto a cutting board. Using the back of the spoon, combine the zest and the chopped rosemary with the sugar to release the natural oils.
In a food processor pulse together the flour, almond flour, salt, remaining sugar and the rosemary/lemon sugar. Add the butter and pulse until it resembles a fine meal. Then add the yolk and mix until the dough just comes together. Measure out a cup of dough for the topping and refrigerate while you make the cookies.
Press the remaining dough into the prepared pan and using an offset spatula spread the fig butter in an even layer. Crumble the reserved dough over the fig butter. Sprinkle the almonds and flaky salt over the crumbs. Bake for 35-40 minutes, or until the top is golden brown.
Cool and cut into squares.