Hey, You Hungry? Let’s Talk Raspberry Almond Shortbread Bars
So, I’ve got this story—last summer, my neighbor gave me a bushel (seriously, a bushel) of raspberries from her garden. I panicked, ate a handful, but then remembered this shortbread bar recipe I scribbled on a sticky note years ago, probably after seeing something mouthwatering on King Arthur Baking. Anyway, I’ve been hooked ever since. And, between you and me, this recipe is dangerously simple. Dangerously because you’ll want to make it, like, all the time. (Don’t blame me if your jeans fit a bit snugger by Christmas.)
Why You’ll Love These Bars (Besides the Obvious Raspberry Factor)
I make these raspberry almond shortbread bars when I’m craving something sweet but don’t want a million bowls to wash (lazy baker’s logic). My family goes nuts for these—my kid once tried hiding a stash behind the toaster. Also, if you’re someone who thinks baking almond extract is a whole personality (I see you!), this’ll go straight to your favorites; trust me, that almond flavor is where the magic happens. Sometimes I mess up and use a tad too much jam, so it oozes out—still tasty! And let’s be real, who actually waits until they’ve cooled properly?
The Stuff You’ll Need (And a Few Swaps If You’re in a Pinch)
- 1 cup (225g) unsalted butter, softened (I’ve used salted butter, just skip the extra salt)
- 2/3 cup granulated sugar (I once ran out and used half brown sugar—kinda caramel-ly, not mad about it)
- 1/2 tsp almond extract (but if you hate almond, sneak in vanilla—my sister swears by it)
- 1/4 tsp salt (if you remember, honestly I forget sometimes and it’s still fine)
- 2 cups all-purpose flour (my gran always used Gold Medal, but any old bag will do)
- 1/2 cup raspberry jam (seedless or not, up to your teeth)
- 1/3 cup sliced almonds (optional—but it’s in the name, so…)
How I Actually Make These (No Fancy Stand Mixer Required)
- Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment; if you don’t, you’ll be prying these bars out like a pirate digging for treasure.
- Cream together butter and sugar. I just use a good old wooden spoon most days—less washing up. Cream till fluffy-ish. Add almond extract and salt. (This is where I usually sneak a taste. Never sorry.)
- Dump in the flour. Stir until it forms big, clumpy dough balls. If it seems dry, keep squishing—eventually it comes together. Don’t stress if it looks weird at this stage—it always does.
- Press about 2/3 of the dough into the pan. I sort of eyeball it. Press down firmly so you get that good, crumbly base.
- Spread the raspberry jam over the base. If it’s really thick, you can microwave for 10 seconds—makes spreading a breeze. Don’t worry if it’s not totally even.
- Crumble the rest of the dough over the top. Some big chunks, some little. Scatter sliced almonds on top (unless you forgot to buy them—guilty as charged).
- Bake for 30–35 minutes, or until the top’s barely golden and the scent makes you want to open the oven early. If you do, just peek, don’t take ‘em out too soon. Trust me, I’ve learned.
- Cool completely before slicing, or don’t—just know you’ll have jammy fingers and crumbly bars. Sometimes I can’t wait, and it’s still delicious, just messier.
What I Wish I’d Known Earlier
- The dough is supposed to look like a hot mess before baking—it sets up in the oven, promise.
- If you use homemade raspberry jam, it’s got a different vibe. A little looser, sometimes runnier. Still great—just don’t pour it on like soup.
- Cutting these before they’re totally cool is asking for crumbs everywhere. Trust me, the temptation is real.
Tried-and-True (and Sometimes Failed) Variations
- Swapped raspberry jam for apricot once—loved it! Strawberry works too, but it’s sweeter.
- I tried a gluten-free flour blend (Bob’s Red Mill); it worked, but a little more crumbly, so maybe add a splash of milk.
- One time, I thought “hey, why not chocolate chips?”—it was…odd. Don’t recommend, but hey, live and learn!
If You Don’t Have All the Gear, No Worries
An 8×8 baking pan is ideal, but I’ve used a small casserole dish in a pinch. For mixing, hands work if you’re feeling rustic (just wash ‘em first, obviously). No pastry cutter? Two forks or even your fingertips do the trick. If you want to nerd out on equipment, Serious Eats has a good rundown, but I use whatever isn’t in the dishwasher.
Keeping (or Not Keeping) Your Bars
Officially, you can store these in an airtight container at room temp for 3 days. But, honestly, in my house it never lasts more than a day—if that. If you want to freeze them, separate with parchment. But who are we kidding?
How I Like to Serve Them (But Do Your Thing)
Personally, I love these with a mug of strong tea (builder’s tea if I’m feeling homesick). My friend dunks them in her coffee. My kid likes them warm with a scoop of vanilla ice cream—apparently it’s a “melty sandwich.” To each their own.
Some Pro Tips I Learned the Hard Way
- Rushing the cooling step? Been there—regretted it. The jam is molten. Let it chill so you get those perfect squares.
- Don’t overwork the dough. I did once and, honestly, it baked up tough. Gentle hands win here.
- Actually, if you double the recipe for a crowd and use a 9×13 pan, check early—they bake faster than you think.
Random FAQ (Because I Get Asked a Lot)
- Can I use frozen raspberries instead of jam?
- You could, but they release a lot of juice, so maybe cook them down a bit first—or just stick to jam, it’s easier.
- Do these work with gluten-free flour?
- Yep, though like I said before, a bit crumbly—add a dash of milk. Or just embrace the crumbs; who’s judging?
- Is almond extract essential?
- Not really. Vanilla works but you’ll miss that classic flavor. Or try half and half if you’re on the fence.
- Why did my bars fall apart?
- Might’ve been sliced too soon, or maybe a bit too much jam. Still edible (and kinda perfect over yogurt, actually).
- Can I double this recipe?
- Oh, for sure. Just use a 9×13 pan, bake a tad less time, and, uh, invite me over, yeah?
One last thing—if you’ve got any leftover jam, try swirling it into yogurt or oatmeal. Or, you know, straight off the spoon. Oh! And if you want more snack inspiration, I love Bon Appetit’s dessert section, always gives me ideas when I’m bored or avoiding doing laundry.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar (for dusting)
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the almond extract.
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3Add the flour and salt to the butter mixture and mix until a soft dough forms.
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4Press about two-thirds of the dough evenly into the bottom of the prepared pan. Spread the raspberry jam evenly over the dough.
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5Crumble the remaining dough over the jam layer and sprinkle with sliced almonds.
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6Bake for 30-35 minutes, or until the top is lightly golden. Cool completely, then dust with powdered sugar and cut into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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