Raspberry Almond Shortbread Bars
These are truly fabulous bars with a buttery shortbread base, raspberry jam and a crunchy topping with almonds. Though they're perfect for the holidays, I love to make them year-round as people rave about them.
Servings 12 bars
Ingredients
Shortbread crust:
- 1 cup unsalted butter at room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- pinch salt
- ½ cup good raspberry jam or preserves
Almond topping:
- 6 egg whites at room temperature
- 2 ½ cups sliced almonds
- 1 ⅓ cups sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon corn syrup or honey
- ½ teaspoon ground cinnamon
- ½ teaspoon almond extract
- ¼ teaspoon baking powder
Instructions
For the shortbread crust:
- Line a 10x15-inch (25x38cm) metal baking pan with 2-inch sides with parchment paper that hangs a bit over the long edges, covering the bottom and both long sides but not the short sides. This will help remove the whole block of bars from the pan.
- In a bowl mix 1 cup unsalted butter and ½ cup sugar with a whisk or handheld electric mixer.
- Add 2 cups all-purpose flour and pinch salt in two or three additions, mixing well. It will all come together in a shabby ball. Be sure the flour is well mixed and no dry patches remain. If using the electric mixer, do so at the lowest speed.
- Distribute the dough in small mounds on the bottom of the prepared pan. With lightly floured hands, slowly and patiently pat the dough to cover the entire surface and go 1 inch up the sides. Start with the sides and work towards the middle, flouring your hands as necessary.
- Refrigerate for at least 30 minutes.
- Spread ½ cup good raspberry jam or preserves on top. Do so carefully so as not to tear the crust. It won’t be a thick layer and might be skimp in parts; that is fine. Return the pan to the fridge while making the topping.
Almond topping:
- Preheat oven to 350ºF (180ºC).
- Place 6 egg whites, 2 ½ cups sliced almonds, 1 ⅓ cups sugar, 3 tablespoons all-purpose flour, 1 tablespoon corn syrup or honey and ½ teaspoon ground cinnamon in a medium saucepan with high sides.
- Place over very low heat and cook for 3 minutes, stirring constantly but gently so as not to scorch it or break the almonds much. The mixture will be thick but loose.
- Remove from the heat and stir in ½ teaspoon almond extract and ¼ teaspoon baking powder.
- Immediately pour into the pan and spread over the jam, working fast but carefully and covering the whole surface.
- Bake for 20 minutes or until golden brown and almost set.
- Place on a wire rack and let cool for 5 minutes or so. Run a smooth-bladed knife around the edges to untuck any bits and let cool completely. Place the pan in the fridge for about 1 hour so they’re easier to cut.
- Remove the whole block with the help of the parchment paper if you lined the pan.
- Cut into squares and serve at room temperature.
Notes
Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole block of bars. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a crisscross pattern and cover the bottom (twice) and all sides.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
