These Raspberry Almond 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.
This updated and improved recipe was first published here on August 21, 2013.
Why you’ll love this recipe
What’s really great about this recipe is that the base and the crumble topping is 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.
Plus there is no waiting for butter to soften because it’s whizzed up in the food processor. You’ll have these into the oven in 10 minutes.
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.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Most of the ingredients needed for this recipe are pantry baking essentials. However you will need to check that you have these:-
- ground almonds or almond meal – you will pick this up at most supermarkets but ensure it is fresh to have the best flavor
- almond extract or essence – just a very small amount because this can be overpowering and if you don’t like it, just leave it out
- slivered or sliced almonds – buy precut almonds or coarsely chop whole almonds…. with or without skins
Vary this recipe by:
- using different jams or preserves
- flavor with vanilla or lemon extract instead of almond
- vary the nuts with what you have in the pantry
Before you start: Preheat oven to 350ºF/180ºC and butter and line a 9 inch/22.5cm square baking pan with non-stick baking paper.
- In a food processor, combine flour, almond meal, sugar and salt
- Add chopped cold butter
- Process until coarse crumbs form
- Press ⅔ of this mixture into prepared pan
- Spread raspberry jam over base
- Sprinkle remaining ⅓ mixture and slivered/sliced almonds over jam and bake
- After baking, allow to cool. Then cut and drizzle with glaze
FAQ’s and Tips for Success
Sure! Simply rub the butter into the flour mixture with your fingertips until you obtain coarse crumbs.
Have the jam at room temperature.
I find it’s easier to refrigerate the bars before cutting
Be sure to sift the powdered/icing sugar before mixing with milk.
You can test this by taking a spoonful of the glaze and allowing it to drizzle back into the bowl. It should leave a trail. If it’s too thin, adjust by adding more powdered/icing sugar. If it’s too thick, add a little more milk drop by drop.
More recipes you’ll love
Raspberry Almond Bars with Crumble Topping
- 2 cups (250 grams) plain all purpose flour
- ½ cup (50 grams) almond meal (ground almonds)
- ½ teaspoon fine salt
- ½ cup (135 grams) superfine (castor) 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 slivered/sliced almonds
- ½ cup (75 grams) powdered (icing) sugar sifted
- ¼ teaspoon almond extract optional
- 1½ teaspoons milk
- Preheat oven to 350ºF/180ºC.
- Butter and line a 22.5cm x 22.5cm/9 x 9 inch baking pan with non-stick baking paper.
- Into bowl of food processor place the flour, ground almonds, 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 (icing) sugar, almond extract and milk. Stir to obtain a nice drizzling consistency. Warm in the microwave if to thick in 10 second bursts.
- 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
- Sift the powdered/icing sugar otherwise the glaze will be lumpy