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; do not pack)
- 1/4 cup finely ground almonds or almond flour (about 25 g; optional but recommended)
Jam Layer
- 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)
Topping
- 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, spray if desired.
- Cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add egg, vanilla, and almond extracts; mix until smooth. Whisk dry ingredients and combine with wet to form a soft dough.
- Press 2/3 of dough into the pan for the crust. Bake 12–15 minutes until edges are lightly golden.
- Spread loosened raspberry jam over the crust, then crumble remaining dough on top. Sprinkle sliced almonds.
- Bake 25–30 minutes until golden and bubbling. Cool completely before slicing into 24 bars.
Notes
Chill the bars before cutting for cleaner slices and better setting.