Raspberry-Almond Bars

6 Reviews
ADD YOUR REVIEW
Photo: Antonis Achilleos; Styling: Susan Vajaranant
Prep Time
12 Mins
Bake Time
30 Mins
Yield
36 cookies (serving size: 1 cookie)
December 2011
RECIPE BY MyRecipes

Raspberry-Almond Bars are tasty, pretty, and abundant in almonds. You'll find the almonds ground, sliced, and as a liquid flavoring in these bar cookies.

Ingredients

  • 1 1/2 cups whole almonds
  • 1 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled, cut into 8 pieces
  • 1/2 teaspoon almond extract
  • 1 cup raspberry jam, preferably seedless
  • 1/2 cup sliced almonds
  • Confectioners' sugar, optional

Nutritional Information

  • Calories 149
  • Fat 8g
  • Satfat 3g
  • Protein 2g
  • Carbohydrate 20g
  • Fiber 1g
  • Cholesterol 10mg
  • Sodium 1mg

How to Make It

Step 1

Preheat oven to 375ºF. Line a 9-by-13-inch baking pan on bottom and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.

Step 2

Place almonds and sugar in a food processor and process until nuts are finely ground, about 20 seconds. Add flour, butter and almond extract and process until mixture is crumbly and begins to form small clumps, 15 to 20 seconds longer.

Step 3

Transfer 3 1/2 cups of almond mixture to baking pan and press into a compact, even layer. Spread jam lightly but evenly on top, taking care not to disturb almond layer. Press remaining almond mixture into loose, large crumbs and scatter evenly over jam. Sprinkle with sliced almonds.

Step 4

Bake until jam is bubbling and topping is golden, 25 to 30 minutes. Let cool completely on a wire rack. Grasping overhanging foil on either side of pan, lift pastry out of pan and place on a cutting board. Cut into 36 squares. Dust with confectioners' sugar before serving, if desired.

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Ratings & Reviews

Kvavava's Review

Ange0503
December 19, 2013
N/A

Ange0503's Review

Sarafair
December 08, 2013
Hi I would like to make them before Christmas to give out to family and friends as gifts. How far in advance can I make them? And how should I store them? If I can't , which cookies do you recommend I can make a head of time?

SouthernMarms's Review

SouthernMarms
June 20, 2013
These are beautiful and delicious! I had a bit of trouble with the foil sticking on the sides where the jam had gone up higher than the base layer and may try parchment paper next time. The jam was easy to spread when stirred first. I will definitely make these again.

JillyBurke's Review

JillyBurke
December 18, 2011
Just made these for the holidays and they are great. Tasty and festive. We had trouble spreading the jam as well and the tips mentioned by Sarafair sound like good ones.

emasusan5's Review

emasusan5
November 29, 2011
N/A

Sarafair's Review

Kvavava
November 19, 2011
These bars are very impressive. It is difficult to get the jam on the crust though. I ended up using a whole small jar of raspberry jam. You have to put it all in a bowl, then stir it up to make it spreadable. In addition, I used a knife dipped in water each time I wanted to spread the jam. Otherwise it ruins the crust and puts holes in it. Don't forget to do the alum foil lining, as it makes them easy to get out of the pan. Then I cut them with my pizza cutter. They are delicious!