Raspberry Almond Bars (Printable)
Buttery bars with raspberry jam and almond crumble—tender, nutty, and easy to bake for gatherings.
# 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 Steps:
01 - Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
02 - In a large mixing bowl, beat butter and sugar together with a mixer until light and fluffy. Add salt, vanilla extract, and almond extract, mixing thoroughly.
03 - Gradually add all-purpose flour, mixing until dough becomes crumbly and holds together when pressed.
04 - Press two-thirds of the dough evenly into the bottom of the prepared pan to create a firm base.
05 - Spread raspberry jam evenly over the dough, leaving a small border around the edges.
06 - Crumble the remaining dough evenly over the jam layer and sprinkle with sliced almonds.
07 - Bake for 28 to 32 minutes until the top is golden and the almonds are lightly toasted.
08 - Allow bars to cool completely in the pan. Lift out using the parchment overhang and cut into squares for serving.
# Expert Suggestions:
01 -
- No one ever guesses how easy these are to make—they taste bakery-fancy with hardly any fuss.
- They've saved dessert at several potlucks, always earning fast praise from friends who think I spent hours in the kitchen.
02 -
- If you rush cutting before the bars cool thoroughly, they'll fall apart easily—patience truly pays off.
- Switching up the flavor of jam once led me to a delightful apricot batch, so don't be shy about playing with what's in your pantry.
03 -
- Don't overbake–watch for golden edges and keep an eye on the almonds so they toast but don't burn.
- Lining your pan with parchment makes a flawless lift–no wrestling with sticky corners when it's time to slice.