Good morning! Did you have a good weekend? Did you get to celebrate your mom? Or did your kids celebrate you? I had a relaxing weekend and I loved it, we even managed to see a little sun which was so nice after weeks of rain.
I made a few of these scrumptious bars this week to give to friends for Mother’s Day and they could not be easier or more delicious. I think they would be perfect treats for bbq’s, summer picnics, camping and more. You can add whatever filling you like, blueberries, strawberries, peaches, chocolate and more.
Raspberry Almond Shortbread Bars
Recipe from Two Peas and Their Pod
3 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 cup cold butter
1 egg, lightly beaten
1/2 teaspoon almond extract
1/2 teaspoon vanilla
3/4 cup of raspberry jam
11/2 pints of fresh raspberries
1/2 cup almonds
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
Preheat oven to 375. Prepare a 9 x 13 inch pan with cooking spray and line with parchment. Set aside.
In a large bowl, mix the flour, sugar, baking powder and salt. Then cut in the butter with a pastry blender until the butter is mixed in and the mixture resembles small peas. In a small bowl bowl bowl, whisk together the egg, and the extracts. Add to the flour mixture and stir to combine. The dough will still be crumbly.
Take 1/2 the mixture and pat into the bottom of the pan, then spread with the jam and raspberries. Crumble the remaining dough over the pan and sprinkle with almonds. Bake for 30-35 minutes. Let cool on wire rack then slice and enjoy.
While bars are cooling, mix the ingredients for the glaze. One bars are cooled drizzle with glaze.
Do you have a favorite bar recipe or a summer dessert recipe to share? I would love to try it out. I am also looking for a few tried and true lemon recipe, my mom loves lemon desserts and I want to make some while she is visiting. I am not a fan of lemon desserts so any help would be appreciated.
Have a great day.