Almond Raspberry Shortbread Bars

An easy shortbread crust is topped with a thick layer of delicious raspberry jam then a thick crumbling of almond shortbread on top, these bars are soooo good! Step-by-step photos teach you how to bake this almond raspberry shortbread bar recipe!

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There is something about almonds and raspberries together that I have fallen in love as I've gotten older. As a child I would have turned my nose at a dessert like this raspberry almond shortbread, as an adult I am addicted do eating these slices of heaven.

The flavors pair so beautifully together, one of the reasons I love my Bakewell tart recipe so much as well!

This recipe is simple to put together. The crust and topping are made from the same mixture and the filling is a jar of your favorite raspberry jam, so simple!

Lets get to the recipe.

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• Ingredients
• Instructions
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Ingredients

• Salted Butter. I like to use salted butter but you could also use unsalted butter and add an additional ¼ teaspoon of salt to the recipe. Whichever butter you use just make sure it is at room temperature so the butter and sugar can evenly incorporate together.
• Granulated Sugar. Make sure you measure your sugar properly, this is why I prefer to use a scale because it is much more accurate to measure by weight vs volume.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

• Large Egg. Most shortbread recipes don't call for an egg but I find adding an egg helps bind the batter a bit stronger to hold the heavy jam. Make sure your egg is at room temperature, you can do this easily by placing the egg in a bowl of warm water for 5-10 minutes before using.
• Pure Vanilla Extract. Use the real stuff!
• Pure Almond Extract. Be careful with almond extract, a little goes a long way!
• All-Purpose Flour/ Plain Flour. Just like the sugar, this is important to measure properly. If you must measure by cups then use a spoon to scoop the flour into the cup then use a knife to level off the cup.
• Salt. Just a little helps balance out all of the sweetness!
• Sliced Almonds. I prefer sliced almonds for the look and texture but you could also use slivered almonds.
• Raspberry Jam. Make sure your jam is at room temperature.

Instructions

Preheat the oven to 350F/180C and line a 9-inch square baking pan with aluminum foil then spray with non-stick baking spray and set aside. Because you are baking the jam it can get quite sticky so the non-stick spray is necessary!

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugar together for 2-3 minutes, make sure to scrape down the sides of the bowl to ensure everything is evenly combined. Creaming the butter/sugar mixture should produce a light and fluffy mixture when you are done.

Mix in the egg and extracts until fully combined.

You don't want any trace of egg yolk left behind.

Now on to the dry ingredients, no chemical leavening agents are needed so just dump the flour in and sprinkle the salt on top. Then mix until just combined, you don't want to overmix.

Take ⅔ to ¾ of the shortbread batter and press it into an even layer into the prepared pan. I just use my clean hands to help get it in an even layer.

Bake the crust for 10- 12 minutes, just until set and the edges go slightly golden brown.

While the crust is baking add the almonds to the remaining shortbread and mix to combine. It will clump up more and that is just what you want to crumble on top of the jam later.

Once the crust has finished par-baking add the raspberry jam in an even layer, I like to use a cookie scoop to plop the jam down then used an angled spatula to spread it into an even layer. You want to be careful not to spread too aggressively or you can rip the crust up.

Crumble the almond/shortbread mixture on top.

Now, bake for an additional 35-40 minutes, the top should be golden brown and the jam should be bubbling.

Remove pan from the oven and place on a wire rack to cool before slicing. Store leftovers in an air-tight container for up to 4 days.

I hope you love these almond raspberry shortbread bars as much as we do!

More raspberry recipes

My chocolate raspberry cake is a winner at so many parties!

This recipe for raspberry coulis is brilliant, drizzle it on top of pound cake, cheesecake, and more! And you can freeze the leftovers to use at another time!

My friend Sam makes the most delicious Raspberry and Cranberry Mimosas, you will love them!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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