Raspberry Almond Bars (Printable)
Tender buttery bars with raspberry jam and nutty almond crumble, an irresistible, simple dessert for gatherings.
# 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
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over sides for easy removal.
02 - In a large bowl, cream together softened butter and granulated sugar until pale and fluffy. Incorporate salt, vanilla extract, and almond extract thoroughly.
03 - Gradually add all-purpose flour to the creamed mixture, mixing until a crumbly dough forms.
04 - Press two-thirds of the dough evenly into the prepared pan to create a firm base.
05 - Spread raspberry jam evenly over the dough base, leaving a narrow border along the edges.
06 - Crumble the remaining dough evenly over the jam layer and top with the sliced almonds.
07 - Bake for 28 to 32 minutes, or until the surface is golden and the almonds are lightly toasted.
08 - Allow bars to cool completely in the pan. Lift out using parchment overhang and slice into individual portions.
# Expert Hacks:
01 -
- Just between us the almond extract wakes up the jam like nothing else and it’s my not-so-secret flavor trick.
- They're a breeze to whip up in a single bowl and taste bakery-worthy without the fuss.
02 -
- Resist cutting the bars while warm—they’ll crumble and you’ll lose all those neat edges.
- One day, I swapped in apricot jam and realized any favorite flavor works beautifully as long as the jam is thick enough.
03 -
- If your jam is too runny, cook it down a bit before layering so your bars don’t get soggy.
- A pinch of flaky salt on top just before serving is a game-changer for flavor.