Raspberry Almond Bars (Printable Version)
Tender buttery bars with raspberry jam and almond crumble, baked until golden—perfect for sharing.
# What You 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, leaving an overhang for lifting.
02 - In a large mixing bowl, beat unsalted butter and granulated sugar together until light and fluffy. Add salt, vanilla extract, and almond extract, mixing thoroughly.
03 - Gradually add all-purpose flour to the bowl, mixing until a crumbly dough forms.
04 - Firmly press two-thirds of the dough evenly into the bottom of the prepared pan.
05 - Spread the raspberry jam evenly over the dough base, leaving a slight border at the edges.
06 - Crumble the remaining dough evenly over the jam layer and sprinkle with sliced almonds.
07 - Bake in the preheated oven for 28 to 32 minutes, or until the topping is golden and the almonds are lightly toasted.
08 - Let the bars cool completely in the pan, then use the parchment overhang to lift out and cut into squares.
# Helpful Hints:
01 -
- When you sneak a warm bite before anyone else, the sweet jam and crispy edges make any day instantly better.
- They hold up for days, so there&aposs always a treat waiting with your afternoon coffee.
02 -
- If you rush slicing before these are cool, the bars will fall apart and the jam will smear everywhere.
- I once swapped parchment paper for foil—never again; parchment truly keeps the edges from sticking.
03 -
- Letting the bars cool overnight is the best-kept secret for perfect slicing.
- A pinch of salt in the jam layer intensifies the fruitiness dramatically.