Raspberry Almond Bars
User Reviews
5
Raspberry Almond Bars
Description
Raspberry Almond Bars feature a dual-flour crust that includes almond flour for a nutty undertone and texture. The dough is processed until crumbly and pressed evenly into the pan before layering with a fresh raspberry filling made from raspberries, sugar, and cornstarch as a thickener. The remaining dough is scattered on top along with sliced almonds and a dusting of sugar, then baked to attractively golden edges. This method creates bars with a tender crust, juicy filling, and a crisp nutty topping.
The raspberry layer provides bright, tangy fruitiness that balances the richness of the buttery almond crust. The baking step melds the flavors while the almonds on top add a crunch contrast. These bars are convenient to cut into squares and serve for dessert, teas, or casual occasions where a fruity bake is desired.
This recipe uses fresh raspberries rather than jam, making the filling more substantial and naturally flavored. The combination of almond extract in the dough complements the raspberry tang, enhancing the overall taste profile of the bars.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar plus 1 teaspoon for sprinkling on top
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup butter cold, unsalted, cut in pieces
- 1 large egg
- 1 1/2 tsp almond extract
- 1/2 cup almonds sliced
raspberry filling
- 1 lb raspberries fresh
- 1/3 cup sugar
- 2 Tbsp cornstarch Buy Instant Clearjel here, or 1 tablespoon Instant Clearjel
Instructions
- Preheat oven to 350F. Lightly spray a 9x13 baking pan.
- Put the flours, sugar, baking powder and salt in a food processor and pulse to combine.
- Add the cold butter (cut in pieces) egg, and almond extract to the bowl. Pulse until the mixture becomes crumbly, then pulse/process until the dough just starts coming together, but it will still be crumbly.
- Put 2/3 of the dough in the bottom of the prepared pan. I like to scatter it all over the surface and then gently pat down with the back of a measureing cup, finishing with an offset spatula to smooth. Get it even, but don't compact it down super hard.
- Spread a thick layer of jam over the top of the crust. Note: you may not need all of the jam, use the rest on toast!
- Sprinkle the rest of the dough over the jam. Follow with the sliced almonds.
- Sprinkle 1 teaspoon sugar evenly over the top. Bake for 30 minutes, or until just starting to turn golden around the edges.
to make the raspberry filling
- Put rinsed berries and sugar into a saucepan and stir to combine.
- Heat on medium to medium high (stirring almost constantly) until the berries start to break down and release their juice. If necessary, add a small splash of water to get the process going.
- When the mixture comes to a boil, lower the heat and simmer until the berries have broken down almost completely into a saucy consistency. You can help them along by smashing them with the back of your spoon. Note: you can strain your sauce to remove seeds at this point, but I don’t bother.
- Make a slurry of cornstarch and a little water, mixing until smooth, and stir it into the sauce.
- Bring back to the boil and cook gently for a minute or two more, until the sauce has thickened. Note: It will continue to thicken as it cools.
- Let cool and then chill completely in the refrigerator before using. You can do this a day or two ahead of time if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 35mg | 1% |
| Potassium | 111mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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