Description
Delightful raspberry almond shortbread bars with a buttery crust and vibrant raspberry jam filling, perfect for sharing.
Ingredients
Scale
- 1 cup unsalted butter (softened; 2 sticks / 226 g)
- 3/4 cup granulated sugar (150 g; use 1/2 cup for a less sweet crust if desired)
- 1/4 teaspoon fine sea salt (reduce to a pinch if using salted butter)
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour (270 g, spooned and leveled; do not pack)
- 1/4 cup finely ground almonds or almond flour (about 25 g; optional but recommended)
- 3/4–1 cup raspberry jam or preserves (240–300 g; seedless or seeded, good-quality and fairly thick)
- 1 teaspoon fresh lemon zest (optional, stirred into the jam)
- 1/2 cup sliced almonds (40 g; for topping)
- Nonstick baking spray (for greasing the pan, optional if using parchment)
- Parchment paper (to line the pan with overhang for easy removal)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly spray the parchment and exposed sides of the pan with nonstick baking spray.
- Beat the softened butter and granulated sugar together in a large mixing bowl using a hand mixer on medium speed (or in a stand mixer with the paddle attachment) for 2–3 minutes, until light and fluffy.
- Add the egg, vanilla extract, and almond extract to the creamed butter and sugar. Mix until fully combined and smooth.
- Whisk together the flour, salt, and finely ground almonds in a separate bowl.
- Add the dry mixture to the wet ingredients in two additions, mixing on low speed just until a soft, thick dough forms.
- Transfer about 2/3 of the dough to the prepared pan and press it evenly into the bottom.
- Bake the crust for 12–15 minutes, until edges look set and just barely start to turn light golden.
- Remove from the oven and let the crust cool for 5 minutes. Meanwhile, stir the raspberry jam in a small bowl to loosen it. If using lemon zest, stir it into the jam.
- Spread the raspberry jam evenly over the warm shortbread crust.
- Pinch off small pieces of the remaining dough and scatter them over the raspberry layer. Sprinkle sliced almonds on top.
- Bake for an additional 25–30 minutes, until the top is light golden and the jam is bubbling.
- Let the bars cool completely for at least 2 hours. Use the parchment to lift out the slab and cut into 24 bars.
Notes
Perfect for gatherings and celebrations, these bars can easily feed a crowd.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg