Raspberry Almond Bars (Printable Version)
Tender buttery bars filled with raspberry jam and topped with a nutty almond crumble; easy to bake and share.
# What You Need:
→ Dough & Topping
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract
06 - 2 cups all-purpose flour
07 - 1/2 cup sliced almonds
→ Filling
08 - 2/3 cup raspberry jam
# Method:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for removal.
02 - In a large mixing bowl, cream together the softened butter and granulated sugar with a mixer until light and fluffy. Blend in the salt, vanilla extract, and almond extract until evenly incorporated.
03 - Gradually add the all-purpose flour to the batter, mixing just until a crumbly dough forms.
04 - Press two-thirds of the dough firmly and evenly into the base of the prepared pan to create a uniform bottom layer.
05 - Spread the raspberry jam evenly over the base, leaving a small border along the edges.
06 - Crumble the remaining dough evenly over the jam layer. Sprinkle the sliced almonds evenly across the surface.
07 - Bake for 28 to 32 minutes, or until the top is golden and the almonds are lightly toasted.
08 - Allow the bars to cool completely in the pan. Once cool, lift out using the parchment overhang and cut into 16 squares.
# Expert Tricks:
01 -
- The crumbly almond topping and gooey raspberry center feel like a bakery treat but come together easily at home.
- These bars disappear at potlucks and somehow taste even better the next day.
02 -
- Trying to slice these bars before they are fully cooled will lead to a gooey, crumbly mess.
- Switching jams (like apricot or blackberry) makes this recipe a year-round favorite.
03 -
- Chill the bars briefly in the fridge before slicing for sharp, bakery-style edges.
- A patient, thorough creaming of the butter and sugar yields the flakiest result.