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A flaky almond, pastry crust topped with a raspberry jam and almond paste topping. These Raspberry Almond Bars are a uniquely delicious treat!
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Raspberry Almond Bars

A flaky almond, pastry crust topped with a raspberry jam and almond paste topping. These Raspberry Almond Bars are a uniquely delicious treat!
Prep Time20 mins
Cook Time1 hr 15 mins
Cooling Time4 hrs
Course: Dessert
Cuisine: Dessert Bars
Keyword: Raspberry Almond Bars
Servings: 24 squares

Ingredients

Crust

  • 1 1/2 cups all purpose flour
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup unsalted butter
  • 1/4 cup shortening
  • 6-8 tablespoons water

Filling

  • 12 ounce bag frozen raspberries thawed
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons raspberry liqueur

Topping

  • 8 ounce box almond paste
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1/2 cup all purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons powdered sugar

Instructions

Crust

  • Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper so that the paper comes up all four sides of the pan.
  • In a medium sized bowl, whisk together flour, almond flour, salt and sugar. Cut in butter and shortening with two knives, a pastry cutter, or using a food processor with dough attachment.
  • Stir in water, 1 tablespoon at a time, until a soft dough forms.
  • Press dough into the bottom of the prepared baking pan. Bake for 25-27 minutes, or until crust is golden brown. Let cool completely, about 1 hour, before topping with filling.

Filling

  • Thaw raspberries and strain juice from berries (I put a large strainer over a bowl and let the berries thaw in the strainer).
  • Add enough water to the juice in the bowl so that you have 3/4 cup of liquid.
  • Combine juice mixture with sugar and lemon juice in a medium sized saucepan. Take out about 1/4 cup of liquid and place in a small bowl. Whisk in cornstarch until very smooth. Return mixture to saucepan.
  • Cook mixture over medium heat, whisking constantly, until mixture thickens. Once mixture thickens, remove from heat and set aside.
  • Place the raspberries in a mesh strainer. Place strainer over a bowl and press berries with spoon so that pulp falls into a bowl. Strain until you have at least 1/3 cup of pulp (okay to use up to 1/2 cup of pulp).
  • Once the mixture in the saucepan has cooled so that it is warm but no longer hot, stir in the raspberry pulp and raspberry liqueur. Place in refrigerator for at least 3 hours before proceeding to next step.

Topping and Baking

  • Preheat oven to 350 degree.
  • Spread cooled raspberry filling evenly over crust.
  • Place almond paste, sugar, and butter into a food processor. Pulse until mixture is crumbly.
  • Add eggs and pulse until well combined.
  • Add flour, salt, and vanilla extract. Pulse until just combined.
  • Spread mixture evenly over raspberry filling.
  • Bake for 32-36 minutes, or until top is golden.
  • Let cool completely, then cut into squares. Sift powdered sugar over tops of squares before serving.