Raspberry Almond Bars
I don’t know what it is about the crisp Fall air that makes me want to be in the kitchen baking, every hour of every day. It doesn’t even have to be a recipe packed with fresh local apples or pumpkin, all though that is mainly what my heart longs for. It can be something simple and sweet, like these Raspberry Almond Bars.
Usually, I have to wait until naptime for the twins rolls around before I can even think about baking something. It’s not pretty when I am working on a recipe that needs a lot of attention and then a meltdown occurs. Of course my children are priority which means I may leave my mixer mixing with batter that was supposed to be “just combined”, oh well. Today I was able to bake these bars up in no time while the kids played. When I say no time I mean they do actually take time to bake but the prep work is quick and easy.
These Raspberry Almond Bars are sweet, decadent, soft, and gooey. A shortbread type dough gets filled with toasted almonds and almond extract giving it lots of flavor. After baking and turning golden brown the crust gets topped with raspberry preserves and more almonds. The bars bake for another few minutes and they are done. Let them cool, cut into triangles, and EAT! We don’t really do tea where I’m from but if we did these would be the perfect tea time treat!
- 1 1/4 cups sliced almonds, divided
- 1 cup butter, room temperature
- 1 1/4 cups sugar
- 2 egg yolks
- 1 cup flour
- 1 tsp. almond extract
- 1 cup raspberry jam
- Preheat oven to 325 degrees. Lay the almonds on a baking sheet and toast for 5 minutes or just until fragrant. They go quickly to keep an eye on them. Chop them up and set aside.
- Line a 9X13inch pan with foil and spray with nonstick cooking spray.
- In a mixing bowl, beat together the butter and sugar until light and fluffy. Add egg yolks and almond extract and mix until combined.
- Add the flour and 1 cup of the chopped almonds, again mixing until combined.
- Spread the batter in the prepared pan and bake for 15-20 minutes or until golden brown.
- Remove from the oven and spread the raspberry jam on top then sprinkle with the remaining sliced almonds. Bake for an additional 5 minutes. Cool completely then cut diagonally.
Source: "A Taste of Maryland History" Book. From: White Swan Tavern