Description
Buttery almond shortbread crust cradles sweet-tart raspberry jam, then bakes to golden perfection with crunchy almond bits on top. Each bar melts in your mouth, mingling nutty warmth with bright berry notes.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- 3/4 cup raspberry jam
- 1/4 cup sliced almonds
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the all purpose flour, almond flour, salt, and granulated sugar.
- Cut the softened butter into the flour mixture until it forms coarse crumbs.
- Stir in the egg yolk and almond extract until a dough forms.
- Reserve about 1 cup of the dough, then press the remaining dough evenly into the bottom of the prepared pan.
- Spread the raspberry jam evenly over the dough layer.
- Crumble the reserved dough over the jam and sprinkle the sliced almonds on top.
- Bake for 25 to 30 minutes, or until the top is lightly golden.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper.
- Dust the cooled bars with powdered sugar, then cut into squares.
Notes
- For best results, use a high quality, seedless raspberry jam.
- Ensure the bars are fully cooled before slicing to achieve clean edges.
- Store in an airtight container at room temperature for up to 3 days.
- To vary the flavor, substitute vanilla extract for almond extract.