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Last Updated on August 31, 2022 by Aimee
These Raspberry Almond Bars feature a cookie crust, a layer of seedless raspberry jam and a topping made of chopped almonds, brown sugar and oil. You can cut them into long bars or small squares as I have today. This is one delicious cookie. Let me show you how to make them!
How to prep your pan for baking
- 1 How to prep your pan for baking
- 2 How to make the cookie base
- 3 How to make the raspberry layer
- 4 How to make the almond topping
- 5 Baking instructions
- 6 Raspberry Almond Bars
This cookie requires a bit of prep. Line an 8″ square baking dish with parchment allowing some overhang. Cooking spray helps it stay in place. The parchment will assist you in lifting the baked cookie out of the pan fully intact. Without it, the cookie will likely stick to the pan.
Combine flour, brown sugar, salt, vegetable shortening, vanilla extract and water together. It will look very crumbly as seen below. Using a small juice glass or measuring cup, press the dough firmly into the parchment lined pan.
Bake the crust at 350 degrees for 15 minutes. It will not be fully cooked at this point, but just set. You may see some small cracks and that’s completely normal.
How to make the raspberry layer
This one is simple! Try to find a jar of seedless raspberry preserves. You could substitute any flavor you’d like here.
Add 3/4 cup of the preserves to the par-baked crust. It will be difficult to spread, but don’t fret! I have a little tip to make it easier.
Simply return the pan to the oven for exactly two minutes and then using your offset spatula, you should be able to easily spread the preserves over the crust. Be gentle so as not to break your crust.
How to make the almond topping
Finely chop lightly salted almonds and add brown sugar. To bind them, this recipe calls for vegetable oil. It will make sort of a streusel-like topping.
Sprinkle that topping over the raspberry preserves and lightly press.
Bake for 20 minutes and allow to cool in the pan for 15 minutes and then using your parchment, lift it out of the pan to a rack to cool completely. The bars will set up and firm as they cool.
CHEF’S NOTE: Be careful! There is nothing hotter or that can burn faster than boiling sugar. You must give this one some time to settle down and cool before attempting to handle.
Once cooled, they are ready to cut into squares. Since the base is a cookie, a serrated knife helps make cleaner cuts.
Did you make my Raspberry Almond Bars? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing what you come up with 🙂
Raspberry Almond Bars
- 8" square baking pan
- Parchment Paper
- Cooking Spray
FOR THE COOKIE BASE:
- 1 1/2 c All Purpose Flour
- 1/4 c Brown Sugar packed
- 6 tbsp Vegetable Shortening
- 2 tsp Water
- 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
FOR THE RASPBERRY FILLING:
- 3/4 c Seedless Raspberry Preserves
FOR THE TOPPING:
- 1/2 c Lightly Salted Almonds chopped
- 1/4 c Brown Sugar packed
- 2 tbsp Vegetable Oil
- Preheat oven to 350 degrees an line an 8" baking pan with parchment, using baking spray to help it stay in place.
TO MAKE THE COOKIE BASE:
- Combine the ingredients using a hand or stand mixer until it resembles coarse crumbs. Using a small juice glass or measuring cup, press firmly into parchment lined pan. Bake for 15 minutes.
TO MAKE THE RASPBERRY FILLING:
- Spread the filling over the top of the par-baked cookie crust. To assist you, place in the oven for 2 minutes to soften the preserves and then spread into an even layer over the crust.
TO MAKE THE TOPPING:
- Combine finely chopped almonds, brown sugar and oil to create the topping. Sprinkle over the preserves and give a light press to adhere.
- Bake for 20 minutes and allow to cool IN the pan for at least 15 minutes. Then, using the parchment, gently lift the entire thing out onto a rack to cool completely. Do not attempt to cut before it's cool. A serrated knife works best for this task.