Almond and Orange Shortbread Bars with Poppy Seed Jam Recipe - Los Angeles Times

Ingredients

• 1 cup unsalted butter, at room temperature, plus more for greasing
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Finely grated zest of 3 clementines or 1 large navel orange
• 2 large egg yolks, at room temperature
• 4 cups packed superfine almond flour (1 1/4 pounds; 590 grams)
• 3/4 cup poppy seeds, finely ground (see Baker’s Note)
• 1/2 cup clementine or orange juice
• 3 tablespoons unsalted butter
• Zest of 1 lemon
• 1 teaspoon pure vanilla extract
• Blue pearl or sanding sugar, silver dragées and white pearly dragées, to garnish