Description
Delightful raspberry almond shortbread bars that blend buttery richness with sweet-tart raspberry jam and nutty almonds.
Ingredients
Scale
- 1 cup unsalted butter (softened; 2 sticks / 226 g)
- 3/4 cup granulated sugar (150 g; use 1/2 cup for a less sweet crust if desired)
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour (270 g, spooned and leveled)
- 1/4 cup finely ground almonds or almond flour (about 25 g; optional but recommended)
- 3/4–1 cup raspberry jam or preserves (240–300 g)
- 1 teaspoon fresh lemon zest (optional)
- 1/2 cup sliced almonds (40 g; for topping)
- Nonstick baking spray (for greasing the pan, optional)
- Parchment paper (to line the pan)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy lifting.
- Lightly spray the parchment and exposed sides of the pan with nonstick baking spray.
- Beat the softened butter and granulated sugar together in a large mixing bowl for 2–3 minutes, until light and fluffy.
- Add the egg, vanilla extract, and almond extract to the creamed mixture and mix until smooth.
- Whisk together the flour, salt, and finely ground almonds in a separate bowl.
- Add the dry mixture to the wet ingredients in two additions, mixing on low speed just until combined.
- Transfer about 2/3 of the dough to the prepared pan and press it evenly into the bottom to form a layer.
- Bake the crust at 350°F (175°C) for 12–15 minutes until slightly golden.
- Remove from the oven and let cool for 5 minutes.
- Stir the raspberry jam to loosen, adding lemon zest if desired.
- Spread the jam over the warm shortbread layer, leaving a small border.
- Pinch off small pieces of the remaining dough and scatter them over the jam.
- Sprinkle the sliced almonds over the top.
- Return to the oven and bake for 25–30 minutes until golden and bubbling.
- Let cool completely, at least 2 hours, before slicing into bars.
Notes
Chill dough if too soft. For extra neat slices, chill bars in the refrigerator for about 30 minutes before cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg