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Raspberry Almond Shortbread Bars

Raspberry Almond Shortbread Bars

This recipe creates a tender, buttery almond shortbread crust with a bright, tangy raspberry jam filling and a crumbly, golden topping with toasted almonds. These cookie bars are simple to make, beautiful on a platter, and feature a wonderful contrast in texture and flavor. They are a reliable crowd-pleaser and a fantastic make-ahead dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 5 minutes
Servings: 24 servings
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Mixer
  • Large bowl
  • Separate bowl
  • Wire rack

Method
 

Instructions
  1. Prep Your Pan and Oven: First things first, preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, making sure to leave some overhang on the sides. This is your secret weapon for lifting the bars out cleanly later.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with a mixer for about 2-3 minutes until it’s light and fluffy. This step incorporates air, which is key to a tender crust.
  3. Add Wet Ingredients: Mix in the egg and the vanilla and almond extracts until everything is smooth and combined. Scrape down the sides of the bowl to make sure it's all incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and almond flour. Add this to the wet ingredients in two batches, mixing on low speed just until the dough comes together. Remember, don't overmix!
  5. Form the Crust: Set aside about one-third of the dough for the topping. Press the remaining two-thirds of the dough evenly into the bottom of your prepared pan.
  6. Par-Bake the Crust: Bake the crust for 12-15 minutes. You’re looking for the edges to be set and just starting to turn a pale golden color. Let it cool on a wire rack for about 5 minutes.
  7. Prepare the Jam: While the crust cools, stir your raspberry jam in a small bowl to loosen it up. If you're using it, mix in the lemon zest now. A brief 10-second trip to the microwave can make it much easier to spread.
  8. Assemble the Bars: Spread the jam evenly over the warm crust, leaving a tiny border around the edge. Crumble the remaining dough over the jam, then sprinkle the sliced almonds on top.
  9. Final Bake: Bake for another 25-30 minutes. The topping should be a beautiful light golden brown, and the jam should be bubbly.
  10. Cool Completely: This is the hardest part—patience! Let the bars cool completely in the pan for at least 2 hours. This allows the jam to set properly. Once cooled, lift the slab out using the parchment paper and cut it into bars. For ultra-clean cuts, chill them for 30 minutes before slicing.

Notes

For best results, use room temperature butter and egg for a smooth dough. Do not overmix after adding flour to ensure a tender crust. It is critical to let the bars cool completely for at least 2 hours before cutting to allow the jam to set. You can substitute raspberry jam with other preserves like apricot or strawberry, and use other nuts like pecans or walnuts. The bars can be stored in an airtight container at room temperature for up to 4 days.