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Raspberry Almond Bars Recipe

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4 from 6 reviews

These Raspberry Almond Bars are a delightful dessert featuring a buttery almond-infused batter topped with sweet raspberry preserves and a crunchy almond streusel. Perfect for a sweet snack or a treat at gatherings, these bars combine fruity, nutty, and rich flavors with a tender crumb and crisp topping.

Ingredients

Batter

  • 1 cup butter (2 sticks), softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons raspberry preserves

Streusel Topping

  • 4 tablespoons butter, chilled and cubed
  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup sliced almonds

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the bars.
  2. Prepare Baking Pan: Spray a 9×13 inch baking pan with baking spray to prevent sticking, and set it aside.
  3. Cream Butter and Sugar: In the bowl of an electric mixer, cream the softened butter and sugar together on medium speed until light and fluffy.
  4. Add Eggs: Add the eggs one at a time to the mixture, beating well after each addition to ensure proper incorporation.
  5. Mix in Almond Extract: Add the almond extract and mix well to distribute the flavor evenly.
  6. Add Dry Ingredients: Reduce the mixer speed to low and gradually add the flour and salt, mixing just until incorporated. The batter will be very sticky.
  7. Spread Batter in Pan: Spread the sticky batter evenly into the prepared baking pan using a spatula or your hands to smooth the surface.
  8. Add Raspberry Preserves: Drop the six tablespoons of raspberry preserves evenly over the top of the batter. Using a butter knife, swirl the preserves gently into the batter to create a marbled effect.
  9. Prepare Streusel: In a small bowl, combine the chilled, cubed butter, sugar, flour, and sliced almonds. Use a pastry cutter or two forks to cut the butter into the dry ingredients until you have pea-sized clumps.
  10. Add Streusel Topping: Sprinkle the prepared streusel evenly over the batter and raspberry preserves, covering the surface.
  11. Bake: Place the pan in the preheated oven and bake for 35-38 minutes, or until the edges are slightly browned and a toothpick inserted near the center comes out mostly clean.
  12. Cool and Serve: Allow the bars to cool completely in the pan before cutting into 12 bars for serving.

Notes

  • Ensure butter is softened for easier creaming in the batter, but use chilled butter for the streusel to achieve the right crumbly texture.
  • Swirling the raspberry preserves gently prevents it from sinking and creates an attractive marbled appearance.
  • Allow the bars to cool fully before cutting to avoid crumbling.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free variation, substitute the all-purpose flour with a gluten-free baking flour blend.

Find it online: https://simpleplatter.com/raspberry-almond-bars-recipe/