4.4 from 75 votes
Raspberry Almond Shortbread Bars
Raspberry Almond Shortbread Bars combine a buttery, crumbly shortbread crust with a sweet-tart layer of raspberry jam, topped with a crumbly almond-infused dough and sliced almonds. After baking until golden brown, these bars are finished with a simple almond glaze that adds a subtle sweetness and smooth texture. The contrast between the crunchy almond topping and soft jam makes for a satisfying dessert bar.
Prep Time
15 mins
Total Time
50 mins
Servings:
24
bars
Course:
Dessert
Cuisine:
Vegetarian
Ingredients
For the Bars:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup cold Land O Lakes® European Style Unsalted Butter cut into small pieces
- 1 egg lightly beaten
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup raspberry jam
- 1/2 cup almonds sliced
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender until butter is mixed in, but you still have small chunks of butter. In a small bowl, whisk together the egg, almond extract, and vanilla extract. Add into the flour and butter mixture and stir to combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
- Spread the raspberry jam evenly over the bottom crust. Crumble the remaining dough over the jam. Sprinkle with sliced almonds.
- Bake for 30-35 minutes, or until the top is golden brown. Cool completely on a wire rack.
- While the bars are cooling, make the glaze. In a small bowl, whisk together powdered sugar, milk, and almond extract. Drizzle glaze over cooled bars. Cut into squares and serve.
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