Raspberry Almond Bars “ Jersey Girl Knows Best”

21-42 Pieces
33 min

This is one of my favorite flavor combinations- Raspberry & Almond! These bars are sure to impress your guests. I make them for the holidays to go on my cookie platter. Ready?! Let’s do this!

Take half the dough and press it evenly into the pan with your fingers or an offset spatula or the back of a spoon. The dough is soft and moldable.

When spreading the raspberry jam center, do not spread it all the way to the edge, keep about 1/2 inch on all sides. It will help prevent the jam from oozing out when the top layer is gently pressed on. (*Note- this is seedless, but I prefer jam with seeds for this recipe)

Work a piece of the second half of the dough forming a patty in your hand and then gently pressing it down starting at a corner of the pan.

Here is the top layer of dough evenly distributed. Don’t worry about all the creases and sections, the dough will melt together perfectly when it bakes.

Sprinkle on the remaining crushed sliced almonds on top.

If this is the only baked dessert you brought, I would suggest cutting these bars into 21 rectangles. If you are making a cookie platter, I would cut these into 42 squares.

The aroma of almonds and the sweet berry taste of the raspberry jam make this bar recipe a perfect combination! I hope you enjoyed this recipe and follow me for more great recipes to come!

Raspberry Almond Bars “ Jersey Girl Knows Best”

Recipe details

  • 21-42  Pieces
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Ingredients


  • 2 sticks butter, softened
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp. Almond Extract
  • 2 egg yolks
  • 3/4 cup sliced almonds, crushed
  • 1/2 cup raspberry jam w/seeds

Instructions


Preheat oven to 375F. Grease an 8” or 9” pan with butter. Cream the butter with an electric mixer until light and fluffy. Add sugar and almond extract mix well. Add one yolk at a time and mix. Gradually, add in flour and 1/2 cup crushed sliced almonds until well blended. Take 1/2 the mixture of dough and spread it out evenly on the bottom of the greased pan. Put the raspberry jam in the middle of the dough and spread out with the back of a spoon to 1/2” from the edge of the pan. Take a small amount of the dough and press it into a patty. Start by placing the dough patty at the corner and gently spread it out. Repeat the process by overlapping the patties until all the dough is used. Sprinkle the rest of the crushed sliced almonds on top and gently push into the dough. Bake for 30-35 minutes until the edges start to turn golden brown. Let cool completely and cut into 21 or 42 bars.

Jersey Girl Knows Best
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Comments

  • Nyn31930538 Nyn31930538 on Jan 11, 2022

    Can't wait to try these! Thank you.

  • Robyn Robyn on Jan 12, 2022

    Can you freeze these?

    I usually make cookie dough I can freeze because I cannot use such large batches all at one time. Thank you!

    • Jersey Girl Knows Best Jersey Girl Knows Best on Jan 12, 2022

      I have never tried freezing this dough before, but it’s similar to sugar cookies so I think it should work! If you do, let me know how it turns out!

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