Description
A tender, buttery crust paves the way for a bright raspberry jam layer, while a golden almond-studded crumb topping adds irresistible crunch in every bite.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 teaspoon almond extract
- 1 cup raspberry jam
- 1/2 cup sliced almonds
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, granulated sugar, and salt until evenly combined.
- Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture for the topping and firmly press the remaining crumbs into the bottom of the prepared pan to form a crust.
- Bake the crust for 15 minutes or until it turns lightly golden around the edges, then remove from the oven.
- Spread the raspberry jam evenly over the warm crust, leaving a small border around the edges.
- In a small bowl, stir the egg yolk and almond extract into the reserved crumb mixture until it holds together slightly, then sprinkle it over the jam layer.
- Evenly distribute the sliced almonds over the top and sprinkle with the coarse sugar for extra crunch.
- Return the pan to the oven and bake for 20 minutes or until the top is golden brown.
- Allow the bars to cool completely in the pan before using the parchment overhang to lift them out and slice into squares.
Notes
- Store the bars in an airtight container at room temperature for up to 5 days.
- For enhanced flavor, lightly toast the sliced almonds before adding them to the topping.
- Using seedless raspberry jam creates a smoother, more uniform layer.
- These bars freeze well; wrap individual pieces in plastic wrap and freeze for up to 1 month.