Raspberry Almond Bars (Printable)
Tender buttery bars with raspberry jam and nutty almond crumble - an easy, crowd-pleasing dessert.
# 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 an overhang for easy removal.
02 - In a large mixing bowl, cream together butter and sugar until light and fluffy. Add salt, vanilla extract, and almond extract; mix until combined.
03 - Gradually incorporate flour, mixing until a crumbly dough forms.
04 - Press two-thirds of the dough evenly and firmly into the prepared pan to form a base layer.
05 - Spread raspberry jam evenly over the dough, leaving a small border at the edges.
06 - Crumble the remaining dough over the jam layer and sprinkle with sliced almonds.
07 - Bake for 28 to 32 minutes, until the top is golden and the almonds are lightly toasted.
08 - Allow bars to cool completely in the pan before lifting out using the parchment paper and slicing into bars.
# Expert Tips:
01 -
- The bars taste like something from your favorite bakery, but they come together with less fuss than you'd think.
- It's impossible not to sneak a taste of the buttery dough while assembling—just between us, it's the baker's reward.
02 -
- Trying to cut the bars before they're fully cool always leads to jammy chaos—patience truly pays off here.
- Upgrading to a thicker layer of jam made each bite lusciously bright; don't be stingy with it.
03 -
- Always allow the bars to cool fully; it's the surest way to avoid crumbling and smudged layers.
- The almond extract is a secret game-changer—just a little brings everything together.