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Raspberry Almond Bars

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.

Close up of Raspberry Almond Bars.

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.

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 bottom of the page.

Ingredients

ingredients for raspberry crumble bars.

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

Variations

  • using different jams or preserves, or making your own raspberry compote instead of store bought jam.
  • flavor with vanilla or lemon extract instead of almond
  • vary the nuts with what you have in the pantry

Instructions

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.

six-step photo collage showing how to make these raspberry and almond bars.
  1. In a food processor, combine flour, almond meal, sugar and salt.
  2. Add chopped cold butter.
  3. Process until coarse crumbs form.
  4. Press 2/3 of this mixture into prepared pan.
  5. Spread raspberry jam over base.
  6. Sprinkle remaining 1/3 mixture and slivered/sliced almonds over jam and bake.
overhead view of baked bars cut into 16 squares.

After baking, allow to cool. Then cut and drizzle with glaze.

Tips for Success and FAQ’s

I don’t have a food processor. Can I still make this recipe?

Sure! Simply rub the butter into the flour mixture with your fingertips until you obtain coarse crumbs.

What can I do to spread the jam easily?

Have the jam at room temperature.

How do I cut the bars cleanly without crumbling?

I find it’s easier to refrigerate the bars before cutting

How to prevent lumpy glaze?

Be sure to sift the powdered/icing sugar before mixing with milk.

What is a ‘drizzling consistency”?

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

Chocolate Cherry Slice
Rum Balls
Easy Brownies

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raspberry bars on wooden board with jam and extra bars in the background.

Raspberry Almond Shortbread Bars

These Raspberry Almond 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.
5 from 28 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings:16 bars
Author: Marcellina

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
  • 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

Tips for Success
  • 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.
You can test the drizzling consistency 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 sugar. If it’s too thick, add a little more milk drop by drop.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 82mg | Potassium: 48mg | Fiber: 1g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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.

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9 Comments

  1. Great recipe! Just a slight variation of the one I use where I substitute Guava Jam for Raspberry. 😀

    1. 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.

  2. 5 stars
    So frugal, simple and beautiful ! Raspberries are so in love with almonds ! Thank you Marcellina for sharing this one !