Raspberry Almond Bars
Raspberry Almond Bars are an excellent option for those who don’t like or can’t eat chocolate.
Ingredients
- •BASE
- •2/3 cup (5.4 oz) unsalted butter (preferably European style at room temp.)
- •3.5 oz. granulated sugar
- •9 oz. all purpose flour
- •½ tsp. salt
- •FILLING
- •8.5 oz. seedless raspberry preserves
- •TOPPING
- •2.3 oz. all purpose flour
- •1.8 oz. granulated sugar
- •8 oz. almond paste
- •2 oz. unsalted butter (preferably European style)
- •2.5 oz. sliced almonds (lightly toasted)
- •¾ tsp. salt
Instructions
- Heat oven to 350°F. Line 9" x 13" x 2" pan with foil and spray with cooking spray.
- Beat butter and sugar until light and fluffy. Mix in flour and salt until just combined (mixture will look crumbly.) Press into prepared pan and bake for 12 – 15 minutes until light brown around the edges.
- While crust bakes, combine all topping ingredients using a pastry blender until crumbly. Stir jam until smooth.
- Spread jam evenly over hot crust. Sprinkle 2/3 of topping over jam. Sprinkle with sliced almonds and then the remaining 1/3 of the topping. Bake for about 15 minutes, rotating pan 180° halfway through baking time to assure an evenly golden brown topping.
- Cool completely in pan. Using the edges of the foil, lift cooled cookies from pan. Carefully remove the foil and place on cutting board. We recommend cutting into 1½” bars.
