Gluten-Free Raspberry Almond Bars
We were elated when we found out how easily our Gluten-Free Cookie Mix could be transformed into these delicious bars.
- Prep time
- 15 min
- Cook time
- 28 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 tablespoons (170g) unsalted butter, softened
- 3/4 cup (213g) almond paste
- 1 teaspoon King Arthur Pure Vanilla Extract or almond extract
- 1 bag King Arthur Gluten-Free Cookie Mix
- 1 large egg
- 3/4 cup (227g) jam, raspberry, apricot, or cherry are all great choices
- 1 cup (85g) sliced blanched almonds
- 2 to 3 tablespoons coarse sparkling sugar, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9" x 13" pan.
- 2
Beat the butter and almond paste until smooth. Add the extract and blend in the cookie mix; the dough will be crumbly. Remove 1 1/2 cups of crumbs to reserve for streusel topping.
- 3
Add the egg to the remaining mix and blend until smooth. Spread the dough in an even layer in the bottom of your prepared pan.
- 4
Warm the jam and spread it over the dough. Lightly mix the almonds with the reserved crumbs, and sprinkle evenly over the jam. Top with sparkling sugar.
- 5
Bake the bars for 26 to 28 minutes, until they're golden brown and the jam is bubbly. Remove from the oven, cool for 30 minutes, then cut into squares while still warm. Cool completely before serving.