Raspberry Almond Bars (Printable Version)
Buttery bars layered with raspberry jam and finished with almond crumble; easy to bake, slice, and share.
# What You'll 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, allowing excess on two sides for easy removal.
02 - In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Mix in salt, vanilla extract, and almond extract until fully incorporated.
03 - Gradually add the flour to the mixture and blend on low speed until the mixture forms coarse crumbs.
04 - Press two-thirds of the dough evenly into the base of the prepared pan to form a firm, uniform layer.
05 - Evenly spread the raspberry jam over the dough layer, leaving a narrow border around the edges.
06 - Scatter the remaining dough in clumps over the jam. Sprinkle sliced almonds evenly over the top.
07 - Bake for 28 to 32 minutes or until the crumble topping is golden and almonds are just toasted.
08 - Let cool completely in the pan. Use the parchment overhang to lift out and slice into bars.
# Expert Advice:
01 -
- The almond-laced crumble turns ordinary bar cookies into something you’ll crave with your afternoon coffee.
- They’re quick to assemble and always look impressive, even though they couldn’t be easier to make.
02 -
- Once I tried rushing the cooling process—hello, jammy crumbles instead of neat bars.
- Spacing parchment overhang correctly made cutting and sharing a breeze.
03 -
- If your dough feels too dry, just squeeze a bit in your palm—warmth brings it together without overmixing.
- Parchment overhang is your golden ticket for clean removal—never skip it!