Try this Raspberry Almond Bars recipe, or contribute your own.
- Carbohydrate 29.2627425028968 g
- Cholesterol 20.353333350539 mg
- Fat 8.69404333982428 g
- Fiber 0.35174999833107 g
- Protein 0.556596666738227 g
- Saturated Fat 4.9399627541108 g
- Serving Size 1 1 bar (44g)
- Sodium 5.98916666837248 mg
- Sugar 28.9109925045657 g
- Trans Fat 0.595371167121056 g
- Calories 193 calories
Step-by-step
- Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan with non-stick spray.
- Combine the flour and brown sugar in a food processor and pulse a few times to combine. Add the butter, egg and almond extract and pulse a few times until the mixture is coarse and crumbly.
- Reserve about 1½ cups of the crumb mixture and pour the remaining crumbs into the greased pan. Press down into an even layer and then bake for 10 minutes.
- Spread the jam over the top of the crust and then sprinkle with the reserved crumb mixture and sliced almonds. Return to the oven and continue baking for an additional 25 to 30 minutes or until the top is a light golden brown.
- Let cool on a wire rack. Cut into bars and serve. Enjoy!
Bakers frequently ruin shortbread-based pastries by cutting them while hot, which shatters the delicate structure before the fats solidify. Achieving the right balance of crumb crust and jam filling requires careful attention to visual indicators rather than guessing with a timer.
- Cut cold butter into half-inch cubes and keep them refrigerated until the exact moment they enter the food processor to prevent premature melting.
- Pulse the dry flour and sugar mixture strictly until it resembles coarse cornmeal before adding liquid components.
- Bake the initial crust at 350 degrees Fahrenheit until the edges pull slightly away from the metal pan walls.
- Watch for the reserved crumb topping to develop a pale golden hue rather than deep brown spots, which indicate burnt butterfat.
- Allow the baked pan to cool completely on a wire rack for at least forty-five minutes before slicing into twenty-four uniform squares.
Proper cooling ensures the seedless raspberry jam sets fully without weeping across adjacent portions. Store leftovers in an airtight container at room temperature for up to three days.
