Raspberry Almond Shortbread Bars Recipe

Introduction

These Raspberry Almond Shortbread Bars combine a tender, buttery almond crust with a bright raspberry jam layer and a crunchy almond topping. They’re a delightful treat that looks fancy but is surprisingly easy to make at home. Perfect for dessert or teatime snacking!

Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups (270 g) all-purpose flour, spooned and leveled
• 1/4 cup (25 g) finely ground almonds or almond flour (optional but recommended)
• 3/4 to 1 cup (240–300 g) raspberry jam or preserves
• 1 teaspoon fresh lemon zest (optional)
• 1/2 cup (40 g) sliced almonds

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy removal. Lightly spray with nonstick baking spray.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
3. Step 3: Add the egg, vanilla extract, and almond extract. Mix until fully combined and smooth, scraping the bowl sides as needed.
4. Step 4: In a separate bowl, whisk together flour, salt, and ground almonds if using. Add to the wet ingredients in two parts, mixing just until a soft dough forms without streaks of flour.
5. Step 5: Scoop about two-thirds of the dough into the prepared pan. Press evenly with your hands or the back of a measuring cup to form the crust.
6. Step 6: Bake the crust for 12–15 minutes until edges are set and lightly golden. Let cool for 5 minutes.
7. Step 7: Stir lemon zest into the raspberry jam if using. Warm jam slightly if thick, then spread evenly over the warm crust, leaving a small border around edges.
8. Step 8: Crumble the remaining dough into small pieces and scatter over the raspberry layer, allowing jam to peek through.
9. Step 9: Sprinkle sliced almonds evenly on top.
10. Step 10: Bake for 25–30 minutes until the top is light golden, almonds are toasted, and jam bubbles gently. Tent with foil if almonds brown too quickly.
11. Step 11: Cool bars completely on a rack, at least 2 hours. Use parchment overhang to lift from pan, then cut into squares. Chill before cutting for cleaner edges if desired.

Tips & Variations

• Use real vanilla and almond extracts for the best flavor balance.
• For a less sweet crust, reduce granulated sugar to 1/2 cup if your jam is very sweet.
• Substitute gluten-free 1:1 baking flour with xanthan gum if needed.
• Use plant-based butter sticks for a dairy-free version—avoid spreads.
• Lightly toast sliced almonds before topping for extra crunch and aroma.
• To add brightness, stir in lemon zest to the raspberry jam.

Storage

Store these bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the bars wrapped tightly for up to 2 months. Reheat gently in a low oven or microwave before serving to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of jam instead of raspberry?

Yes, any smooth or seeded fruit jam works well. Strawberry, apricot, or blackberry jams make delicious alternatives.

Why is it important not to overmix the dough after adding flour?

Overmixing can develop gluten, causing the bars to be tough instead of tender and crumbly. Mix just until the flour disappears for the best texture.

Raspberry Almond Shortbread Bars Recipe

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★★★★★

4.6 from 74 reviews

These Raspberry Almond Shortbread Bars combine a tender, buttery almond shortbread crust with a vibrant layer of raspberry jam, topped with a crumbly almond-infused topping and toasted sliced almonds. Perfect as a delightful dessert or sweet snack, they offer a satisfying balance of rich almond flavor and fruity brightness in every bite.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours (including 2 hours cooling)
• Yield: About 24 bars (4 rows x 6 rows) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Almond Shortbread Crust and Crumb Topping

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups (270 g) all-purpose flour, spooned and leveled
• 1/4 cup (25 g) finely ground almonds or almond flour (optional but recommended)

Raspberry Layer

• 3/4 to 1 cup (240–300 g) raspberry jam or preserves
• 1 teaspoon fresh lemon zest (optional)

Topping

• 1/2 cup (40 g) sliced almonds

Instructions

1. Prepare your pan and oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal later, and lightly spray with nonstick baking spray.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed using a hand or stand mixer until light, fluffy, and pale, about 2–3 minutes.
3. Add egg and flavorings: Mix in the egg, vanilla extract, and almond extract until fully combined, scraping down the sides of the bowl to ensure even mixing.
4. Add dry ingredients to form the dough: Whisk together the flour, salt, and ground almonds in a separate bowl. Add this dry mixture to the wet ingredients in two additions, mixing on low speed just until a soft, thick dough forms without streaks of flour.
5. Press most of the dough into the pan: Scoop about two-thirds of the dough into the prepared pan and press it evenly into the bottom to form a flat crust layer.
6. Par-bake the crust: Bake the crust for 12–15 minutes until edges are set and slightly golden, then let it cool for about 5 minutes.
7. Prepare the raspberry layer: Stir raspberry jam and lemon zest (if using) to loosen. Warm gently if thick or cold for easier spreading.
8. Spread the raspberry jam: Evenly spread the jam over the warm shortbread crust, leaving a small border around the edges.
9. Crumble the remaining dough on top: Break the remaining dough into small pieces and scatter evenly over the raspberry layer to create a crumb topping.
10. Add sliced almonds: Sprinkle the sliced almonds evenly over the crumb topping.
11. Bake until golden: Return the pan to the oven and bake for 25–30 minutes until the top is light golden, almonds toasted, and jam lightly bubbling. Tent with foil if almonds brown too quickly.
12. Cool completely before cutting: Cool the bars on a rack for at least 2 hours. Use parchment overhang to remove from pan and cut into squares. For cleaner edges, chill 30 minutes before cutting.

Notes

• Use room temperature butter to ensure even mixing and tender texture.
• If your jam is very sweet, reduce sugar in the crust to 1/2 cup.
• Ground almonds deepen flavor and improve crumb but are optional.
• For gluten-free, substitute with a 1:1 gluten-free flour blend containing xanthan gum.
• For dairy-free, substitute butter with a baking-quality plant-based butter stick.
• Parchment paper helps achieve neat cutting and easy removal.
• Bars improve in flavor if made a day in advance.

Keywords: raspberry almond bars, shortbread bars, almond shortbread, raspberry jam dessert, crumb bars, baked dessert, almond extract dessert