Description
These Raspberry Almond Crumb Bars feature a buttery shortbread crust topped with a sweet layer of seedless raspberry jam and a crunchy almond crumb topping. With a tender, flaky base and a golden crumb finish, they make a perfect treat for both casual snacking and special occasions. The almond extract adds a delicate nutty aroma that complements the raspberry jam beautifully.
Ingredients
Scale
Shortbread Crust
- 1 & 1/2 cups butter (3 sticks, softened)
- 1 cup granulated sugar
- 1 & 1/2 teaspoons almond extract
- 1 large egg
- 3 cups all purpose flour (spooned and leveled)
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
Jam Layer
- 1 cup seedless raspberry jam (or more to taste)
Almond Crumb Topping
- 1/2 cup butter (1 stick, melted)
- 3/4 cup granulated sugar
- 3/4 cup all purpose flour (spooned and leveled)
- 3/4 cup sliced almonds (or more to taste)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F. Prepare a 9×13 inch baking pan by spraying with nonstick spray or greasing with butter. For easiest removal, line the pan with parchment paper; no additional greasing is needed then. Alternatively, line with aluminum foil but grease it well.
- Make Shortbread Dough: In a large bowl or stand mixer, beat 1 and 1/2 cups softened butter until smooth and creamy, scraping the bowl sides. Add 1 cup sugar and beat until light and fluffy, about 2 minutes, ensuring sugar incorporates fully.
- Add Flavorings and Egg: Mix in 1 and 1/2 teaspoons almond extract. Add 1 large egg and beat well, scraping sides again to combine evenly.
- Incorporate Dry Ingredients: In a separate bowl, stir together 3 cups all purpose flour (spooned and leveled), 1/4 teaspoon baking powder, and 1 teaspoon kosher salt. Gradually add this mixture to the butter mixture, beating on low just until no streaks of flour remain. Avoid overmixing.
- Press Dough into Pan: Transfer dough to the prepared pan and press evenly with slightly wet hands to prevent sticking. For best texture, refrigerate or freeze the dough in the pan for about 20 minutes; this step can be skipped if needed.
- Bake Crust: Bake crust at 375°F for 15-20 minutes until edges are barely golden. Remove from oven and reduce oven temperature to 350°F.
- Prepare Crumb Topping: While crust bakes, melt 1/2 cup butter in a medium bowl. Add 3/4 cup sugar and 3/4 cup flour, stirring lightly with a fork until just combined. Chill topping in the refrigerator for 5-10 minutes.
- Spread Jam: When crust is ready, stir 1 cup seedless raspberry jam to smooth out lumps. Spread jam evenly over crust, leaving about a 1/2 inch border around edges.
- Prepare Topping with Almonds: Remove crumb topping from fridge and fluff with a fork. Gently fold in about 3/4 cup sliced almonds.
- Add Topping to Bars: Sprinkle crumb topping in chunks over the jam layer. If topping feels sandy, squeeze small bits together by hand to create larger chunks for a preferred crumb texture.
- Bake Final Bars: Bake at 350°F for 25-30 minutes until the topping turns light golden brown.
- Cool and Serve: Bars are done when the topping and edges are lightly golden. Allow bars to cool completely before slicing for best results. If the pan is lined with parchment, lift bars out easily. Store covered at room temperature.
Notes
- For best texture, chilling the crust dough before baking helps create a flaky shortbread base.
- Lining the pan with parchment paper makes removal and slicing easier.
- You can adjust the amount of raspberry jam and almonds based on your taste preferences.
- Store bars at room temperature in an airtight container for up to 3 days.
- If you prefer, use aluminum foil to line the pan but grease it to prevent sticking.
