Raspberry Almond Bars (Printable)

Buttery bars layered with raspberry jam and almond crumble, baked to golden perfection; makes 16 shareable squares.

# What You’ll Need:

→ Dough & Topping

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract
06 - 2 cups all-purpose flour
07 - 1/2 cup sliced almonds

→ Filling

08 - 2/3 cup raspberry jam

# How To Make:

01 - Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
02 - In a large mixing bowl, cream unsalted butter and granulated sugar with a hand mixer until light and fluffy. Mix in salt, vanilla extract, and almond extract until thoroughly combined.
03 - Gradually add all-purpose flour to the mixture, blending until the dough becomes crumbly.
04 - Press two-thirds of the dough evenly into the bottom of the lined pan to form a uniform base.
05 - Spread raspberry jam evenly over the dough layer, leaving a narrow border at the edges.
06 - Crumble remaining dough over the jam layer and distribute sliced almonds evenly on top.
07 - Place pan in the preheated oven and bake for 28 to 32 minutes until the surface is golden and almonds are lightly toasted.
08 - Allow to cool completely in the pan before lifting out and slicing into bars.

# Expert Advice:

01 -
  • The buttery base and nutty almond crumble make every bite feel like a bakery treat you’ve secretly conquered at home.
  • Even if you’re not a confident baker, this recipe is forgiving, quick, and charms everyone who tries it.
02 -
  • Once, I rushed slicing while they were still warm and ended up with tasty rubble, not bars—wait for them to cool.
  • Switching to parchment paper for lining changed everything; no more wrestling with stuck corners or messy pans.
03 -
  • Room temperature butter is key; microwave it gently if you forget to set it out, but avoid melting completely.
  • A few extra almond slices on top add a satisfying crunch and make the bars feel bakery-level.

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