Raspberry Almond Bars
Crazy good raspberry almond bars that have a vibrant raspberry filling, lots of almond flavor, and a unique soft and crunchy texture ~ you can't go wrong with this recipe!
Servings: 20 servings
Video
Equipment
- 9x13 pan
Ingredients
raspberry filling
- 1 lb fresh raspberries
- 1/3 cup sugar
- 2 Tbsp cornstarch or 1 tablespoon Instant Clearjel, Buy Instant Clearjel here
for the shortbread bars
- 2 cups all purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar (plus 1 teaspoon for sprinkling on top)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup cold unsalted butter, cut in pieces
- 1 large egg
- 1 1/2 tsp almond extract
- 1/2 cup sliced almonds
Instructions
to make the raspberry filling
- Put rinsed berries and sugar into a saucepan and stir to combine.
- Heat on medium to medium high (stirring almost constantly) until the berries start to break down and release their juice. If necessary, add a small splash of water to get the process going.
- When the mixture comes to a boil, lower the heat and simmer until the berries have broken down almost completely into a saucy consistency. You can help them along by smashing them with the back of your spoon. Note: you can strain your sauce to remove seeds at this point, but I don’t bother.
- Make a slurry of the cornstarch and a little water, mixing until smooth, and stir it into the sauce.
- Bring back to the boil and cook gently for a minute or two more, until the sauce has thickened. Note: It will continue to thicken as it cools.
- Let cool to room temperature before using.
to make the shortbread bars
- Preheat oven to 350F. Lightly spray a 9x13 baking pan.
- Put the flours, sugar, baking powder and salt in a food processor and pulse to combine.
- Add the cold butter (cut in pieces) egg, and almond extract to the bowl. Pulse until the mixture becomes crumbly, then pulse/process until the dough just starts coming together, but it will still be crumbly.
- Put 2/3 of the dough in the bottom of the prepared pan. I like to scatter it all over the surface and then gently pat down with the back of a measureing cup, finishing with an offset spatula to smooth. Get it even, but don't compact it down super hard.
- Spread a thick layer of jam over the top of the crust. Note: you may not need all of the jam, use the rest on toast!
- Sprinkle the rest of the dough over the jam. Follow with the sliced almonds.
- Sprinkle 1 teaspoon sugar evenly over the top. Bake for 30 minutes, or until just starting to turn golden around the edges.
Nutrition
Calories: 248 kcal · Carbohydrates: 28 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 34 mg · Sodium: 35 mg · Potassium: 111 mg · Fiber: 3 g · Sugar: 15 g · Vitamin A: 305 IU · Vitamin C: 6 mg · Calcium: 40 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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