Shortbread Raspberry Bars
These Shortbread Raspberry 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.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- ½ cup (75 grams) powdered sugar (sieved)
- ¼ teaspoon almond extract (optional)
- 1½ teaspoons milk
Instructions
- 1
Preheat oven to 350ºF/180ºC.
- 2
Butter and line a 9 x 9 inch (22.5cm x 22.5cm)baking pan with non-stick parchment paper.
- 3
Into bowl of food processor place the flour, ground almonds, white sugar and salt.
- 4
Pulse just to combine.
- 5
Add in the cold chopped butter, vanilla and almond extract (if using).
- 6
Process until coarse crumbs are formed. It should look like damp sand.
- 7
Press ⅔ of the mixture into you baking pan. Keep the rest of the crumb mixture because this will become your crumble topping.
- 8
Spread the jam over the pressed-in pastry in the baking pan.
- 9
Sprinkle evenly with the reserved mixture and almonds. It's nice if some of the jam peeks through.
- 10
Bake in oven for 40-45 minutes, until lightly browned.
- 11
Remove from oven and cool. For easier slicing, cover with plastic wrap and refrigerate for several hours once completely cool.
- 12
When cold, cut the bars into squares and drizzle with icing.
- 13
Allow the icing to set.
- 14
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.