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Raspberry Almond Bars
Laura

Raspberry Almond Bars

Buttery shortbread bars layered with vibrant raspberry preserves and topped with toasted almonds for the perfect sweet-tart dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened 2 sticks, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon pure almond extract
  • 2¼ cups all-purpose flour
  • ¾ teaspoon fine sea salt
  • 1 cup seedless raspberry preserves or jam
  • ¾ cup sliced almonds lightly toasted
  • 2 tablespoons powdered sugar for dusting, optional

Equipment

  • 9x13 inch baking pan
  • electric mixer
  • Mixing bowls
  • parchment paper
  • sharp knife

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. In a large bowl, cream butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in almond extract until fully incorporated.
  3. In a separate bowl, whisk flour and salt. Gradually add dry ingredients to butter mixture on low speed just until dough comes together. It will be crumbly but hold when pressed.
  4. Reserve ½ cup dough for topping. Press remaining dough evenly into prepared pan, creating a smooth, compact layer.
  5. Spread raspberry preserves evenly over crust, leaving ¼ inch border around edges. Crumble reserved dough loosely over preserves, then sprinkle with toasted almonds.
  6. Bake 35-40 minutes until top is golden brown and preserves are bubbly. Cool completely in pan before cutting into 24 bars.

Notes

  • Toast almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant
  • Use quality raspberry preserves with real fruit for best flavor
  • Let bars cool completely before cutting for cleanest slices
  • Chill pan 30 minutes before slicing for neatest bars