If you need a quick and easy dessert bar recipe for your next potluck, the holidays, or just a sweet treat at home, make these Raspberry Almond Bars! This simple recipe features a thick, buttery almond shortbread crust that doubles as the crumbly topping, with a layer of sweet raspberry jam in between. Just because they are so easy to make doesn’t mean they lack flavor! Love buttery bars with a fun twist? Don’t miss my Marry Me Bars next!
Ingredients & Substitutions
- Almonds: Use a food processor to pulse the almonds into a fine crumb for these raspberry almond bars. If you don’t have a food processor, you can finely chop the almonds by hand using a sharp knife and a cutting board—it takes a little more time, but it works! Just aim for a texture that’s similar to coarse sand.
- Butter: I used a cup (2 sticks) of butter in these bars. The butter is what makes the crust and topping soft, rich, and melt-in-your-mouth delicious. Since the same dough is used for the bottom layer and the crumble on top, we need enough butter to hold everything together and give it that amazing shortbread texture. If you only have salted butter, go ahead and use it! The bars will still be delicious!
- Confectioners’ Sugar: Confectioners’ sugar (also called powdered sugar) makes the dough soft and smooth. It mixes really well with the butter and helps give the bars a melt-in-your-mouth texture. You could use granulated sugar, but the bars might turn out a little more crumbly and less soft.
- Almond Extract: Almond extract gives the bars a sweet, nutty flavor that makes them taste extra special. You only need a little, but it adds a big flavor boost! If you don’t have almond extract, you can use vanilla extract instead. The flavor will be different, but still delicious!
- Raspberry Jam: I used seedless raspberry jam in the bars. Seedless jam gives the bars a smooth, fruity layer without any seeds getting in the way. It’s easier to spread and gives the bars a nice texture. But, regular raspberry jam, preserves, or even raspberry jelly will work. Just keep in mind that preserves may have bigger fruit chunks, and jelly might be a bit smoother, but they’ll all taste great.
Can I Use Different Jams In Raspberry Almond Bars?
Yes, you can easily substitute different jams in your raspberry almond bars! Try using blueberry jam (I also have blueberry chardonnay jam that would be delicious), strawberry jam, or even apricot jam! I think peach jam or blackberry jelly would also be amazing in these bars! Let me know what your favorite is.
Can I Use Other Nuts Besides Almonds In These Bars?
Yes! If you don’t have almonds or want to switch things up, you can use other finely chopped or ground nuts like pecans, walnuts, or hazelnuts in these raspberry almond bars. Keep in mind that using a different nut will slightly change the flavor, but the results will still be delicious. Just make sure to process or chop the nuts into fine crumbs so they blend into the shortbread crust and topping evenly.
How To Store Raspberry Almond Bars
To keep your raspberry almond bars fresh, store them in an airtight container at room temperature for up to 3 days. If you need to store them for longer, place them in the refrigerator, where they’ll stay fresh for up to one week.
Can I Freeze Raspberry Almond Bars?
Yes, for longer storage, freeze raspberry almond bars. To freeze the bars, wrap them tightly in plastic wrap, and then aluminum foil. Store them in a freezer-safe container; they will last up to 3 months. When ready to enjoy a bar or two, let them thaw at room temperature.
Raspberry Almond Bars
Ingredients
- ¼ cup (36 g) almonds
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ¾ cup (94 g) confectioners’ sugar
- 1 teaspoon almond extract
- 2 ¼ cups (281 g) all-purpose flour
- ¾ cup (240 g) seedless raspberry jam
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper, letting the paper hang slightly over the sides. Spray with nonstick cooking spray and set aside.
- Add almonds to a food processor. Pulse the almonds until finely ground (like coarse sand). Set aside.
- In a large bowl, using a hand mixer, beat the butter, confectioners’ sugar, and almond extract together until smooth and creamy (about 2 minutes).
- Add the flour and almond crumbs and mix until just combined. You should have a crumbly dough.
- Set aside about ½ cup of the dough, wrap it in plastic wrap, and refrigerate while you finish assembling the bars.
- Press the remaining dough evenly into the bottom of your prepared pan.
- Spread the raspberry jam in an even layer over the dough.
- Take the reserved dough from the refrigerator and crumble it evenly over the jam layer.
- Bake for 45–50 minutes, until the top is lightly golden brown and the jam layer no longer jiggles in the center.
- Let the bars cool completely in the pan before lifting them out and slicing into squares.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are really good! I want to try them with other kinds of jam, too.
Elizabeth
You can't go wrong with an easy dessert that tastes good! I would bring these to any gathering, and I know people would like them.
Stephanie
I wasn't sure about the almond at first, but these are really good! I love the raspberry.
Annabelle
These bars are not too sweet, but just right. The almond flavor with the jam is perfect.
Bella
These are really easy to make, but look impressive! They tasted great!
