Poppy Seed Almond Crumble Bars

For the Almond Shortbread Base:

• 1 cup salted butter, softened

• ½ cup granulated sugar

• ¼ cup light brown sugar

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 2 cups all-purpose flour

For the Filling:

• 1 (12 ounce) can poppy seed filling

• 2 tablespoon lemon juice 

• 1 tablespoon wildflower honey

For the Almond Crumble Topping:

• ¾ cup all-purpose flour

• ¼ cup granulated sugar

• ¼ cup light brown sugar

• 5 tablespoons salted butter, cold and cubed

• ½ cup sliced almonds

1. Preheat oven to 350℉. Line an 8x8 glass baking dish with parchment paper, leaving a little overhang for easy removal.

2. Make the shortbread: To the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars. Mix on medium-high speed until light and fluffy. 

3. Add both extracts and mix again until well-combined. Slowly add the flour and mix until a crumbly dough forms. 

4. Press the dough into the bottom of the prepared baking dish. Bake in the preheated oven for 22-25 minutes, or until the crust is lightly golden. Remove from the oven and cool slightly. Leave oven on and preheated.

5. Make the filling: In a small bowl, combine poppy seed filling, lemon juice, and honey. Mix well then spread evenly over the warm shortbread crust.

6. Make the topping: Whisk together flour and both sugars in a medium bowl. Cut-in cold butter with a pastry blender or by hand until coarse crumbs form. Stir-in almonds.  

7. Sprinkle crumble topping evenly over the poppy seed filling. Bake the bars in the preheated oven for 35-40 minutes, or until the topping is golden and set.

8. Remove from the oven and cool completely in the pan. Carefully lift the parchment out of the baking dish and place onto a cutting board. Slice into squares and serve.