-
Preheat the oven to 350 degrees F. Grease 15 X 10 X 1-inch jelly roll pan.
-
In a medium bowl, sift together 2 cups flour, 1/2 teaspoon salt, and ginger.
-
In a large bowl, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1 teaspoon vanilla on medium speed until light and fluffy. Reduce speed to low and add flour mixture and beat until mixture is combined and crumbly.
-
Press dough into bottom of prepared pan and bake for 20 minutes, until light golden brown. Cool on a wire rack for 5 minutes. Spread preserves over warm crust and cool completely.
-
In a medium bowl, combine remaining 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
-
In a large bowl, beat together sugar, remaining 3/4 cup brown sugar, remaining 3/4 cup butter, 1 teaspoon vanilla, and brandy on medium speed until light and fluffy. Add eggs one at a time beating well after each addition. Reduce speed to low and add flour mixture and beat until combined. Stir in almonds and coconut.
-
Spread mixture evenly over cooled crust. Bake for 30 minutes or until done when tested with a cake tester. Cool completely on a wire rack. Cut into bars to serve.