Raspberry Shortbread Bars
These Raspberry Shortbread Bars, with a tender shortbread base, raspberry jam filling, and almond crumble top, are so decadent and delicious that you won’t be able to stop eating them.
Ideal for holiday entertaining and anytime you need a sweet treat that you can prepare quickly.
Why you’ll love this recipe
- One-Bowl: What’s really great about this recipe, Raspberry Shortbread Bars is that the base and the crumble topping are made from one mixture. Press most of it into the baking pan to form a shortbread base, then sprinkle the rest over the top of the jam.
- Processor Method: Plus, there’s no waiting for butter to soften because it’s whizzed up in the food processor. You’ll have these in the oven in 10 minutes.
- Party Perfect: Just like a buttery shortbread bar, these are perfect to be included in a dessert buffet or with afternoon tea, and you’ll be asked for this recipe again and again. Be sure to also include Cream Horns and Lemon Macarons on the dessert table.
If you love the flavor of almonds, don’t miss this Torta Caprese, these Almond Flour Cookies, or this Biscotti recipe. Or if you’re a raspberry fiend, then these Raspberry Danishes may be more to your taste!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
Most of the ingredients needed for these Raspberry Shortbread Bars are pantry baking essentials. However, you will need to check that you have these:-
- Ground almonds or almond meal – You can pick this up at most grocery stores, but ensure it is fresh to have the best flavor.
- Almond extract or essence – Use just a small amount, because it can be overpowering. If you don’t like it, simply leave it out.
- Slivered or sliced almonds – Buy precut almonds or coarsely chop whole almonds. These can be with or without skins.
Substitution
- Raspberry Jam: Instead of raspberry jam, use whatever jams or preserves you have or prefer. You can also make your own raspberry compote to use instead of store-bought jam.
- Almond Extract: Use vanilla or lemon extract instead of almond extract.
- Almonds: Substitute almonds with what you have in the pantry. Try chopped hazelnuts or pistachios, which go well with raspberry.
Instructions
Before you start: Preheat oven to 350ºF/180ºC and butter and line a 9-inch/22.5cm square baking pan with parchment paper.
- In a food processor, combine flour, almond meal, sugar, and salt.
- Add chopped cold butter.
- Process until coarse crumbs form.
- Press 2/3 of this mixture into the prepared pan.
- Spread raspberry jam over the base.
- Sprinkle the remaining 1/3 mixture and slivered/sliced almonds over the jam and bake.
After baking, allow the Raspberry Shortbread Bars to cool. Then cut and drizzle with glaze.
Top Tips
- If you don’t have a food processor, that’s not a problem. Simply rub the cold, cubed butter into the flour, ground almonds, and sugar using your fingertips. Lift the mixture as you rub to keep it light, and stop when it looks like wet sand. Don’t overwork it. You still want a crumbly texture, not a smooth dough. Then you can stir in the almond and vanilla extracts.
- Cold jam is harder to spread and can pull at the base. Let it sit out for a little while so it loosens. If it’s still too thick, give it a stir or warm it gently for a few seconds in the microwave oven so it spreads in an even layer.
- Once baked, let the Raspberry Shortbread Bars cool completely, then pop the tray into the fridge. A cold, firm slice gives you much cleaner edges. This helps the layers stay intact and ensures a lovely presentation.
- Always use a fine mesh sieve to sift the powdered sugar before making the glaze. This stops any lumps from forming and gives you a silky, smooth drizzle instead of a grainy or speckled finish.
- To get the consistency of the glaze right, add the milk one teaspoon at a time. Then check the consistency by spooning up a little glaze and letting it drip back into the bowl. It should fall in a thin stream and leave a trail on the surface before disappearing. Add more sifted, powdered sugar if the glaze runs straight off the spoon. Or add drops of milk to loosen it if it’s too thick.
FAQ
Yes! These raspberry shortbread bars freeze very well. Layer them into an airtight container with parchment paper in between the layers and freeze for up to 3 months.
No, these can be store at cool room temperature. If the weather is hot and humid, store in the fridge.
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Shortbread Raspberry Bars
Ingredients
- 2 cups (250 grams) all purpose flour
- ½ cup (50 grams) ground almonds
- ½ teaspoon fine salt
- ½ cup (135 grams) white sugar
- 1 cup (2 sticks/225grams) cold unsalted butter cubed
- ¼ teaspoon almond extract optional
- ½ teaspoon vanilla extract
- 1 cup (320 grams) raspberry jam
- ¼ cup sliced almonds or chopped
Glaze-
- ½ cup (75 grams) powdered sugar sieved
- ¼ teaspoon almond extract optional
- 1½ teaspoons milk
Instructions
- Preheat oven to 350ºF/180ºC.
- Butter and line a 9 x 9 inch (22.5cm x 22.5cm)baking pan with non-stick parchment paper.
- Into bowl of food processor place the flour, ground almonds, white sugar and salt.
- Pulse just to combine.
- Add in the cold chopped butter, vanilla and almond extract (if using).
- Process until coarse crumbs are formed. It should look like damp sand.
- Press ⅔ of the mixture into you baking pan. Keep the rest of the crumb mixture because this will become your crumble topping.
- Spread the jam over the pressed-in pastry in the baking pan.
- Sprinkle evenly with the reserved mixture and almonds. It's nice if some of the jam peeks through.
- Bake in oven for 40-45 minutes, until lightly browned.
- Remove from oven and cool. For easier slicing, cover with plastic wrap and refrigerate for several hours once completely cool.
- When cold, cut the bars into squares and drizzle with icing.
- Allow the icing to set.
For the glaze
- Combine the powdered sugar, almond extract and milk. Stir to obtain a nice drizzling consistency. Warm in the microwave if too thick in 10 second bursts.
Notes
- If you don’t have food processor, just rub the butter into the flour mixture with your fingertips until you obtain coarse crumbs.
- Have the jam at room temperature.
- Refrigerate bars to make it easier to cut.
- Sieve the powdered sugar using a fine mesh sieve otherwise the glaze may be lumpy.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published here on August 21, 2013.
Great recipe! Just a slight variation of the one I use where I substitute Guava Jam for Raspberry. 😀
Anne, that sounds like a delicious variation. Yes, you can use any jam. I really also like apricot or marmalade.
Can I use frozen raspberry fruit instead of jam
Bella, you could however frozen fruit may be a bit too watery for this recipe. Try laying out the raspberries on paper kitchen towel to defrost and the towel will absorb the excess water before using. OR I would make a sauce from the raspberries by heating in a pan with a little sugar to sweeten. Then mix cornflour/cornstarch with a little water and use that to thicken the raspberries just like you would when thickening fruit for a pie.
So frugal, simple and beautiful ! Raspberries are so in love with almonds ! Thank you Marcellina for sharing this one !
Yes, raspberries are definitely in love with almonds!!
These streusel bars look divine! Thank you so much for sharing it.
I’m glad you did share this recipe – these bars look gorgeous.
mmm delicious bars!