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    Home » Small Cakes

    Raspberry Almond Bars

    Published: Sep 23, 2020 · Modified: Sep 12, 2021 by Marcellina

    113 shares
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    two images with text in between. Text reads Raspberry Bars with Almond Struesel. Top image is raspberry bars viewed from above. bottom image is close up of raspberry bars.
    Close up of Raspberry Almond Bars with text overlay.

    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.

    This updated and improved recipe was first published here on August 21, 2013.

    Table of Contents

    • 1 Why you'll love this recipe
    • 2 Ingredients
    • 3 Variations
    • 4 Instructions
    • 5 Tips for Success and FAQ's
    • 6 More recipes you'll love
    • 7 Recipe
    • 8 Raspberry Almond Bars with Crumble Topping

    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 â…” of this mixture into prepared pan.
    5. Spread raspberry jam over base.
    6. Sprinkle remaining â…“ 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
    Almond Cookies from Preppy Kitchen

    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    Recipe

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

    Raspberry Almond Bars with Crumble Topping

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

    Ingredients

    • 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

    Glaze-

    • ½ cup (75 grams) powdered (icing) sugar sifted
    • ¼ teaspoon almond extract optional
    • 1½ teaspoons milk
    Prevent your screen from going dark

    Instructions

    • 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 â…” 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.

    Notes

    What you need to know
    • 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
     
    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.
    This recipe has been adapted from Baking and Boys.

    Nutritional Information 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.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. Anne

      June 25, 2022 at 4:27 pm

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

      Reply
      • Marcellina

        June 25, 2022 at 10:02 pm

        Anne, that sounds like a delicious variation. Yes, you can use any jam. I really also like apricot or marmalade.

        Reply
    2. Bella

      September 26, 2020 at 3:37 am

      Can I use frozen raspberry fruit instead of jam

      Reply
      • Marcellina

        September 26, 2020 at 8:02 am

        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.

        Reply
    3. 2pots2cook

      September 25, 2020 at 9:45 pm

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

      Reply
      • Marcellina

        September 26, 2020 at 8:03 am

        Yes, raspberries are definitely in love with almonds!!

        Reply
    4. Angie Schneider

      August 27, 2013 at 3:12 am

      These streusel bars look divine! Thank you so much for sharing it.

      Reply
    5. Kari

      August 25, 2013 at 9:15 am

      I'm glad you did share this recipe - these bars look gorgeous.

      Reply
    6. Ale

      August 21, 2013 at 7:22 am

      mmm delicious bars!

      Reply

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