Raspberry Almond Bars (Printable)
Buttery raspberry-almond bars with jam and crunchy almond crumble, ready in 50 minutes.
# What You'll 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
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large mixing bowl, cream the unsalted butter and granulated sugar together with a hand or stand mixer until light and fluffy. Add salt, vanilla extract, and almond extract, mixing thoroughly.
03 - Gradually add all-purpose flour to the mixture, blending until a crumbly dough forms.
04 - Press two-thirds of the dough into the bottom of the prepared baking pan to create an even and firm base.
05 - Evenly distribute raspberry jam over the dough layer, leaving a narrow border along the edges.
06 - Crumble the remaining dough evenly atop the raspberry layer, then sprinkle sliced almonds over the surface.
07 - Bake for 28 to 32 minutes or until the crumble topping is golden and the almonds are lightly toasted.
08 - Allow bars to cool fully in the pan before lifting out using the parchment overhang. Cut into 16 even bars.
# Expert Tips:
01 -
- If you sneak a piece while it's still a bit warm, the gooey jam and tender crust melt together like a secret treat.
- They're sturdy enough for picnics but feel special topped with a cloud of whipped cream at home.
02 -
- One rushed afternoon I skipped cooling completely and my bars turned into a delicious mess—patience is essential here.
- Switching to seedless jam led to more even, beautiful slices with no jam escaping the sides.
03 -
- Mix the dough just until ingredients come together to keep the texture delicate, not tough.
- Reserve a pinch of crunchy almonds for the last minute—extra texture always wins rave reviews.