Description
Delicious Raspberry Almond Shortbread Bars with a buttery crust and fruity jam, perfect for any occasion.
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; seedless or seeded)
- 1 teaspoon fresh lemon zest (optional)
- 1/2 cup sliced almonds (40 g; for topping)
- nonstick baking spray (for greasing the pan)
- 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 with a hand mixer on medium speed for 2–3 minutes until light and fluffy.
- Add the egg, vanilla extract, and almond extract to the creamed butter and sugar.
- Mix until fully combined, scraping down the sides of the bowl as needed.
- Whisk together the flour, salt, and finely ground almonds or almond flour in a separate bowl.
- Add the dry mixture to the wet ingredients in two additions, mixing just until a soft, thick dough forms.
- Transfer about 2/3 of the dough to the prepared pan and press it evenly into the bottom.
- Bake the crust at 350°F (175°C) for 12–15 minutes until the edges look set and barely golden.
- Remove from the oven and let the crust cool for 5 minutes.
- Stir the raspberry jam in a small bowl to loosen it if necessary.
- Spread the raspberry jam mixture over the warm shortbread crust.
- Pinch off small pieces of the remaining dough and scatter them over the raspberry layer.
- Sprinkle the sliced almonds evenly over the top.
- Return the pan to the oven and bake at 350°F (175°C) for 25–30 minutes until the top is light golden.
- Place the pan on a cooling rack and let the bars cool completely, at least 2 hours.
- Lift the slab from the pan using the parchment overhang and cut into 24 bars.
Notes
These bars can be stored in an airtight container for up to 1 week or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg