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- 1
Cream the butter and sugar
Preheat your oven to 375°F and line a 9x13-inch pan with parchment paper so you can lift the bars out later. In a large bowl or stand mixer, beat 1 1/2 cups of the butter (softened) until smooth, then add 1 cup of the granulated sugar. Beat until it's light and fluffy, about 2 minutes. Don't rush this part — whipping air into the butter and sugar is what gives the shortbread its lift and that tender, melt-in-your-mouth texture.
- 2
Add the egg and almond extract
Beat in the egg and the almond extract until well combined, scraping down the sides of the bowl. A quick tip: almond extract (not vanilla) is the secret here. Raspberry and almond were made for each other, and it's what takes these bars from good to unforgettable.
- 3
Mix in the dry ingredients
Stir the baking powder and salt into 3 cups of the flour first (this keeps you from getting little lumps of salt in the dough), then gently beat the flour mixture into the butter on low speed. Stop the moment the white streaks disappear. Overmixing builds up gluten, which is wonderful for chewy bread but will make your shortbread tough instead of tender.
- 4
Press and chill the crust
Press the dough evenly into the prepared pan. Wetting your hands with a little water keeps the dough from sticking to them. Now chill the dough in the pan for about 20 minutes. I know it's tempting to skip, but cold dough going into a hot oven is the trick to the flakiest crust.
- 5
Pre-bake the crust
Bake the crust at 375°F for 15 to 20 minutes, until the edges are just barely golden. Pull it out and lower the oven to 350°F. Pre-baking sets the base so it stays crisp under the jam instead of turning soggy.
- 6
Make the almond streusel
While the crust bakes, melt the remaining 1/2 cup butter in a medium bowl. Stir in the remaining 3/4 cup sugar and 3/4 cup flour with a fork just until combined, then pop it in the fridge for 5 to 10 minutes to firm up. Once it's chilled, fluff it with a fork and fold in the sliced almonds.
- 7
Add the jam and topping
Stir the raspberry jam in a small bowl to smooth out any lumps, then spread it over the warm crust, leaving about a 1/2-inch border around the edges. Sprinkle the almond streusel over the top in chunks. If it feels sandy, squeeze bits together in your hand first — big crumbly pieces are the best part.
- 8
Bake and cool
Bake at 350°F for 25 to 30 minutes, until the top is turning light golden brown and the edges are lightly browned. Let the bars cool completely in the pan before lifting them out by the parchment and slicing — this is what lets the jam set so you get clean, pretty squares. (Room temperature is my favorite way to eat these.)
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Raspberry Almond Shortbread Bars
Created by: SugarAndButter
Ingredients
- 2 cup butter
- 1 3/4 cup granulated sugar
- 1 1/2 tsp almond extract
- 1 egg
- 3 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1 tsp salt
- 1 cup raspberry jam
- 3/4 cup sliced almonds
Instructions
- Cream the butter and sugarPreheat your oven to 375°F and line a 9x13-inch pan with parchment paper so you can lift the bars out later. In a large bowl or stand mixer, beat 1 1/2 cups of the butter (softened) until smooth, then add 1 cup of the granulated sugar. Beat until it's light and fluffy, about 2 minutes. Don't rush this part — whipping air into the butter and sugar is what gives the shortbread its lift and that tender, melt-in-your-mouth texture.
- Add the egg and almond extractBeat in the egg and the almond extract until well combined, scraping down the sides of the bowl. A quick tip: almond extract (not vanilla) is the secret here. Raspberry and almond were made for each other, and it's what takes these bars from good to unforgettable.
- Mix in the dry ingredientsStir the baking powder and salt into 3 cups of the flour first (this keeps you from getting little lumps of salt in the dough), then gently beat the flour mixture into the butter on low speed. Stop the moment the white streaks disappear. Overmixing builds up gluten, which is wonderful for chewy bread but will make your shortbread tough instead of tender.
- Press and chill the crustPress the dough evenly into the prepared pan. Wetting your hands with a little water keeps the dough from sticking to them. Now chill the dough in the pan for about 20 minutes. I know it's tempting to skip, but cold dough going into a hot oven is the trick to the flakiest crust.
- Pre-bake the crustBake the crust at 375°F for 15 to 20 minutes, until the edges are just barely golden. Pull it out and lower the oven to 350°F. Pre-baking sets the base so it stays crisp under the jam instead of turning soggy.
- Make the almond streuselWhile the crust bakes, melt the remaining 1/2 cup butter in a medium bowl. Stir in the remaining 3/4 cup sugar and 3/4 cup flour with a fork just until combined, then pop it in the fridge for 5 to 10 minutes to firm up. Once it's chilled, fluff it with a fork and fold in the sliced almonds.
- Add the jam and toppingStir the raspberry jam in a small bowl to smooth out any lumps, then spread it over the warm crust, leaving about a 1/2-inch border around the edges. Sprinkle the almond streusel over the top in chunks. If it feels sandy, squeeze bits together in your hand first — big crumbly pieces are the best part.
- Bake and coolBake at 350°F for 25 to 30 minutes, until the top is turning light golden brown and the edges are lightly browned. Let the bars cool completely in the pan before lifting them out by the parchment and slicing — this is what lets the jam set so you get clean, pretty squares. (Room temperature is my favorite way to eat these.)