Raspberry Almond Shortbread Bars with Crumble Topping

Buttery shortbread, topped with raspberry preserves and fresh raspberries and an almond crumble. 

Raspberries and almonds are a match made in heaven. It’s my favorite flavor combination and I use in lots of coffee cakes, cookie bars, cakes and other fruity desserts. This week I made Raspberry Almond Shortbread bars, the best part is that the buttery crust is also the crumble topping. Sandwiched in-between is a combination of fresh raspberries and your favorite jam.

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. 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.

Looking for more almond raspberry recipes?

​If you like this recipe you will love Raspberry Almond Tartlets, Raspberry Almond Crumb Bars, Raspberry Almond Frangipane Coffee Cake.

Why you will love this recipe

• It’s made with simple ingredients.
• A buttery shortbread crust, a layer of raspberry jam topped crumble topping and a drizzle of almond glaze. It doesn’t get any better.
• This sweet treat is a delicious dessert or snack and perfect with a cup of tea or coffee.

How to Make Raspberry Almond Shortbread Bars

Shortbread jam bars are a staple at our house, they are easy to make and to personalize with your favorite fillings. The raspberry bars are my favorite but the blueberry comes a close second.

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 large egg, lightly beaten
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3/4 cup of raspberry preserves
• 11/2 pints of fresh raspberries
• 1/2 cup sliced almonds

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon almond extract

​How to make raspberry almond bars

• Preheat oven to 375F. Prepare a 9 x 13 inch pan with cooking spray and line with parchment paper. Set aside.
• In a large bowl, mix together the dry ingredients, 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. You can also use a food processor.
• In a small bowl, whisk together the egg, and the almond and vanilla extracts. Add to the flour mixture and stir to combine. The dough will still be crumbly.
• Using clean hands, take 1/2 the mixture and pat into the bottom of the prepared pan. Then spread an even layer of jam over the crust, sprinkle raspberries over the top of the jam. Crumble the remaining shortbread dough over the pan and sprinkle with almonds. Bake in a preheated oven until the bars are golden brown about 30-35 minutes. Let cool on wire rack.
• While bars are cooling, mix the ingredients for the glaze. Once bars are cooled drizzle with glaze.

Variations & Serving Suggestions

• Raspberry shortbread bars are perfect on their own but you could also serve them warm with a scoop of ice cream or a dollop of whipped cream.
• If you want more almond flavor you could break up or shred a little almond paste into the crumble and top the bars with it.
• Make your own raspberry jam for the filling.
• Skip the almond glaze and dust with powdered sugar.
• Add a layer or marzipan on top of the bottom crust, then top with the jam, berries and crumble topping.

How to store cookie bars

Store the bars in an airtight covered container at room temperature for up to a week, or freeze for up to 3 months.

THAT’S ALL FOR NOW

Have a great day friends, thank you for spending part of your day with me I hope that you enjoyed these raspberry crumble bars, make sure to pin them to make for your next party or get together.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Raspberry Almond Shortbread Bars

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• Total Time: 0 hours
• Yield: 24 bars 1x

Ingredients

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3 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

3/4 teaspoon salt

1 cup cold butter

1 large egg, lightly beaten

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

3/4 cup of raspberry preserves

11/2 pints of fresh raspberries

1/2 cup sliced almonds

Glaze

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

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Instructions

Preheat oven to 375F. Prepare a 9 x 13 inch pan with cooking spray and line with parchment paper. Set aside.

In a large bowl, mix together the dry ingredients, 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. You can also use a food processor.

In a small bowl, whisk together the egg, and the almond and vanilla extracts. Add to the flour mixture and stir to combine. The dough will still be crumbly.

Using clean hands, take 1/2 the mixture and pat into the bottom of the prepared pan. Then spread an even layer of jam over the crust, sprinkle raspberries over the top of the jam. Crumble the remaining shortbread dough over the pan and sprinkle with almonds. Bake in a preheated oven until the bars are golden brown about 30-35 minutes. Let cool on wire rack.

While bars are cooling, mix the ingredients for the glaze. Once bars are cooled drizzle with glaze.

Notes

Recipe from Two Peas and Their Pod

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 30-35
• Category: Dessert
• Method: Baked