Description
Delicious raspberry almond bars with a buttery crust and a crunchy topping.
Ingredients
Scale
- 1 cup unsalted butter (at room temperature)
- ½ cup sugar
- 2 cups all-purpose flour
- pinch salt
- ½ cup good raspberry jam or preserves
- 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
- Line a 10×15-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.
- 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
- Ensure all ingredients are at room temperature for best results.
- This recipe can be stored in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg