Description
These Raspberry Almond Bars are dangerously addictive – one bite of that buttery crust and jammy filling and you’ll be hiding the batch from your family!
Ingredients
Scale
- 1 cup (2 sticks/226g) unsalted butter, softened
- 2/3 cup (133g) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 3 cups (375g) fresh raspberries (or 12oz frozen, thawed and drained)
- 1/2 cup (100g) granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 2/3 cup (133g) granulated sugar
- 1/2 cup (43g) sliced almonds
- 1/2 cup (1 stick/113g) cold unsalted butter, cubed
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on sides.
- For the shortbread base, cream butter and sugar until fluffy. Add almond extract, then mix in flour and salt until just combined.
- Press dough evenly into prepared pan. Refrigerate for 30 minutes, then bake for 15-18 minutes until barely golden at edges.
- While base bakes, make filling by combining raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring frequently until thickened, about 3-5 minutes. Remove from heat and stir in vanilla.
- For the topping, combine flour, sugar, and almonds in a bowl. Add cold butter cubes and almond extract, working with fingertips until mixture forms coarse crumbs.
- Spread raspberry filling over the partially baked crust, then sprinkle almond topping evenly over filling.
- Bake for 25-30 minutes until topping is golden and filling is bubbling at edges.
- Cool completely on a wire rack, about 2 hours. Refrigerate for 1 hour before cutting for cleanest results.
- Use parchment overhang to lift bars from pan and cut into squares.