Raspberry Almond Bars
Raspberry Bars recipe starts with a buttery shortbread crust slathered with a sweet raspberry filling under a toasted almond crumble topping.
Servings 28
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Ingredients
- 2½ cups all-purpose flour
- 6 tbsp brown sugar
- 1 cup butter cold and cut into small pieces
- 1 egg
- 1 tsp almond extract
- 1 cup raspberry jam
- ½ cup sliced almonds 1.75 oz
- fresh raspberries for serving
Instructions
- Preheat the oven to 350 °F. Spray an 7x11 baking dish with cooking spray and cover with parchment paper. Leave a little overhang to make it easier to get it out of the pan.
- In the bowl to your stand mixer, using the paddle attachment, mix together the flour and brown sugar, about 1 minute on low.
- Add the butter and mix on low speed until lightly blended, about 5 minutes. It will have the consistency of wet sand.
- Add the egg and almond extract and continue on low speed until all the ingredients are incorporated. The mixture will be crumbly but will stick together when squeezed between your fingers.
- Set aside one-third of the mixture and press the remaining two-thirds of the mixture into the bottom of the prepared pan with your fingers or the bottom of a glass.
- Bake the bottom for 12-15 minutes and remove from the oven to cool for 5 minutes.
- Spread the jam over the base leaving approximately a quarter inch border around the edges.
- Crumble the remaining third of the dough over the top of the jam. Sprinkle the sliced almonds over the dough. Bake for 30-35 minutes or until the top is lightly browned and the almonds are toasted.
- Remove from oven and allow to cool for at least 15-20 minutes before slicing. Serve warm or at room temperature.
Notes
• This is an amazingly good square. The base is very similar to a classic shortbread with a wonderfully nutty flavour. The raspberry jam is tart and really balances out the sugar in the base. The base is crunchy while the topping is soft and gooey. This is not an overly sweet dessert so it makes it easy to eat more than one. This is such an easy dessert and so perfect for a cookie exchange or potluck.
• Store any leftovers covered in the fridge for up to 4 days.
• You can freeze these bars. Allow to cool to room temperature and slice it. Place the bars in an airtight container and freeze for up to 3 months. Thaw on the counter until room temperature before serving.
• Store any leftovers covered in the fridge for up to 4 days.
• You can freeze these bars. Allow to cool to room temperature and slice it. Place the bars in an airtight container and freeze for up to 3 months. Thaw on the counter until room temperature before serving.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 60mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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