Raspberry Almond Bars

raspberry almond bars

Today I needed to make a sweet treat in a super short period of time because I had an impromptu date with my neighbors outside in the sun and didn’t want to show up empty handed. They supply the drinks, I supply the treats! It’s a pretty good deal, huh?  I found this recipe in an Everday Food Magazine (which is my go-to publication when I need something speedy) and was super stoked that I had all of the ingredients in my kitchen. Serendipity!

almond shrapnel

They were SCRUMPTIOUS and they didn’t last long! The crust is so simple and buttery. It’s crispy on the bottom and the top is nice and crumbly. The raspberry jam provides the perfect amount of tart to balance out the sweetness in the crust. There’s something about the butter/flour/almond combo that reminds me of baklava. It’s utterly amazing. Go ahead and make them. You deserve them. And maybe your neighbors do too? Maybe you could trade a batch of these for that ladder they keep forgetting to give back to you?

Let’s get started!

Get your act together and lay out all of your ingredients. It makes it faster.

getting my shit together

You are going to cream the sugar and butter in a bowl and then add an egg yolk. Mix Mix Mix!

Then you add in the dry ingredients. Mix to incorporate and then add some more dry ingredients til yer done.

dry meets wet

Get your slivered almonds ready!

slivered almonds

And stir them into the dough/crust.

raspberryalmondbars (6)

Press the dough into a buttered pan. Stop looking at my veins. Focus on my pretty rings.

do not pay attention to the veins on my hand

Get your jam ready!! You might have to stir it up to make it easier to spread.

rasp berry

It goes on top of your crust. Leave a trim. Add the rest of the crust on top and bake that puppy!

raspberryalmondbars (3)

Let it cool. Get your hands out of there! Show some patience. Then cut bars up. I like mine BIG.

cut it up!

Take one out and eat it.

this picture doesn't do them justice.

You are going to DIE when you eat the edge pieces. A slice of buttery crumb heaven. I’ll totally fight you for the edge pieces. Watch out.

Raspberry Almond Bars

(recipe Everyday Food)

Makes 16 to 18

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup sliced almonds
  • 1/2 cup fruit jam, such as cherry, plum, or raspberry
  1. Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
  3. In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
  4. Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
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12 Comments

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  • May 3, 2010

    These are gorgeous! They would be a perfect snack to bring to a picnic. Love them!

  • May 3, 2010

    Tracy, I printed that recipe last week! I planned on making them on the weekend, but ran out of jam. I’ll be making them soon, especially now after seeing how pretty and yummy yours turned out!

    • May 4, 2010

      you are gonna love them Patricia!

  • May 3, 2010

    Fabulous.. looks so mouth watering. Excellent pictures too.

  • Marci
    May 3, 2010

    These sound delish! With the raspberry flavor, adding some coconut might also be tasty (and very sweet). These remind me of the crunchy lemon oat squares my mom used to make when I was kid. I make them often at Easter — a nice springy treat. Here’s the same recipe I use, if anyone is interested: http://www.ifood.tv/recipe/crunchy-lemon-squares
    As always, Tracy’s photos and creative descriptions inspire me to want to make whatever she’s dishing out! ;-)

  • May 3, 2010

    Swooning. Swooning! The buttery crust sounds like the best part.

  • May 4, 2010

    Yumm.. Making soon! Very soon.. with home made grape jelly!

    • May 17, 2010

      even better! that sounds delish!

  • May 17, 2010

    I love our own homemade Jelly. I can’t even remember the last time we bought jam or jelly!

    • May 17, 2010

      I’m thinking about making some this summer! Do you have a good recipe?

  • May 17, 2010

    HI Tracy
    We just follow the basic recipe on the Pectin box. Well, my hubby sometimes tweaks things a bit :-)

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