Raspberry Almond Bars
Raspberry Almond Bars are a sweet and simple treat with a buttery almond shortbread dough doing double duty as both the crust and the crumbly topping, with a layer of raspberry jam in between. Just because they are so EASY to make doesn't mean they lack flavor!
Servings: 9 raspberry almond bar
Calories: 423kcal
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.
Nutrition
Serving: 1bar | Calories: 423kcal