Raspberry Almond Shortbread Bars
Delight in these buttery shortbread bars layered with raspberry jam and topped with toasted almonds for a perfect treat.
Ingredients
Dough
- 1 cup unsalted butter softened; 2 sticks / 226 g
- 3/4 cup granulated sugar 150 g; use 1/2 cup for less sweet crust
- 1/4 teaspoon fine sea salt reduce to a pinch if using salted butter
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour 270 g, spooned and leveled
- 1/4 cup finely ground almonds or almond flour about 25 g; optional but recommended
- 3/4–1 cup raspberry jam or preserves 240–300 g; seedless or seeded, good-quality and fairly thick
- 1 teaspoon fresh lemon zest optional, stirred into the jam
- 1/2 cup sliced almonds 40 g; for topping
Other
- nonstick baking spray for greasing the pan, optional if using parchment
- parchment paper to line the pan with overhang for easy removal
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang, and spray lightly.
- Cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add egg, vanilla, and almond extracts; mix until smooth. Whisk dry ingredients separately, then combine into a soft dough.
- Press 2/3 of dough into the prepared pan for the crust. Bake 12–15 minutes until lightly golden.
- Loosen jam, stir in lemon zest if using, warm briefly if needed, then spread over the crust. Crumble remaining dough on top and sprinkle with sliced almonds.
- Bake 25–30 minutes until golden and bubbly. Cool completely, then lift from pan and cut into 24 bars.
Notes
Chill bars before cutting for cleaner slices and better setting.