Raspberry Almond Snack Squares
These Raspberry Almond Bars combine a buttery almond shortbread crust with a sweet, antioxidant-rich raspberry jam filling, topped with a crumbly almond finish. Quick to prepare, nutrient-rich, and irresistibly delicious, they make the perfect everyday treat for home bakers of all levels
Equipment
- 1 Cuisinart Mini-Prep Plus Food Processor (for grinding almonds)
- 1 KitchenAid Hand Mixer (for creaming butter and sugar)
- 3 OXO Good Grips Mixing Bowls (for dough preparation)
- 1 USA Pan 8x8-Inch Square Baking Pan (for baking)
- 1 Wilton Parchment Paper Sheet (for lining pan)
Ingredients
- ¼ cup 36 g raw almonds
- 1 cup 227 g / 2 sticks unsalted butter, softened to room temperature
- ¾ cup 94 g powdered sugar
- 1 teaspoon pure almond extract
- 2 ¼ cups 281 g all-purpose flour
- ¾ cup 240 g seedless raspberry jam
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, making sure the paper overhangs on two sides for easy lifting later. Lightly coat the parchment with nonstick spray to ensure a clean release after baking.
- Grind the Almonds: Place the almonds in a food processor and pulse until they resemble fine crumbs, similar to coarse sand. This step enhances the nutty flavor and ensures even distribution throughout the dough.
- Make the Shortbread Base: In a large mixing bowl, beat the softened butter, powdered sugar, and almond extract using a hand mixer for about 2–3 minutes, until the mixture becomes smooth, creamy, and slightly fluffy.
- Combine Dry Ingredients: Add the flour and ground almonds to the butter mixture. Mix on low speed just until the dough begins to clump together. It should have a crumbly yet moist texture that can hold when pressed between your fingers.
- Reserve the Crumble Topping: Scoop out about ½ cup of the dough, wrap it in plastic wrap, and place it in the refrigerator. This portion will be used as the crumbly topping for later.
- Form the Crust: Press the remaining dough evenly into the bottom of your prepared pan, creating a smooth, firm layer. Use the back of a spoon or the flat bottom of a measuring cup to pack it tightly, ensuring no gaps remain.
- Add the Raspberry Layer: Spread the raspberry jam over the crust in an even layer, leaving a slight border around the edges to prevent overflowing during baking.
- Crumble the Topping: Remove the reserved dough from the refrigerator. Using your fingers, break it into small clumps and scatter them evenly across the jam layer, creating a rustic, crumbly top.
- Bake to Golden Perfection: Place the pan in the preheated oven and bake for 45–50 minutes, or until the top turns a light golden brown and the jam layer is set without excessive jiggle in the center.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out. Cut into 9 even squares and serve.
Notes
- Nut-Free Option: Substitute the almonds with finely ground oats or omit them entirely for a simple shortbread crust.
- Jam Variations: These bars work beautifully with other fruit preserves like apricot, strawberry, or blackberry.
- Storage Tips: Keep bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make-Ahead Friendly: Prepare the dough and refrigerate it up to 24 hours before baking for quick, fresh bars.
- Texture Tip: For extra crunch, sprinkle sliced almonds on top before baking.