Homemade Raspberry Almond Bars

Here’s my go-to recipe for raspberry almond bars, featuring a simple buttery shortbread base, topped with sweet raspberry preserves and finished with a crispy almond crumble on top.

These bars have become a regular treat in our cookie jar, and I often make a double batch because they disappear so quickly. Perfect with afternoon coffee or packed in lunch boxes, don’t you think?

What Kind of Raspberry Jam Should I Use?

For these bars, you’ll want to use a good quality raspberry jam rather than jelly – jam has bits of fruit and a thicker consistency that works better for baking. Seedless raspberry jam is often preferred since it creates a smoother filling, but traditional jam with seeds works just fine if that’s what you have on hand. When shopping, look for a jam that’s not too runny and has a bright, natural raspberry flavor (homemade jam works great too if you’ve got some). Just make sure your jam is at room temperature before spreading it on the bars – this makes it much easier to work with and helps it distribute evenly across the base layer.

Options for Substitutions

Need to make some swaps for these raspberry almond bars? Here are some helpful substitutions:

• All-purpose flour: You can use pastry flour for a more tender crumb, or swap up to half the flour with whole wheat flour for a nuttier taste. Just note that using all whole wheat flour might make the bars too dense.
• Raspberry jam: Any fruit jam works great here! Try strawberry, blackberry, or apricot jam. Just make sure it’s thick-style jam, not runny preserves, to prevent the filling from leaking.
• Almond extract: Vanilla extract makes a good substitute if you don’t have almond extract. Use 1 teaspoon of vanilla instead of the ½ teaspoon almond extract.
• Sliced almonds: You can swap these with chopped pecans, walnuts, or even coconut flakes. If you need to skip nuts entirely, try using some coarse sugar on top for crunch.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt to ¼ teaspoon. For dairy-free needs, coconut oil can work, though the texture will be slightly different.

Watch Out for These Mistakes While Baking

The trickiest part of making raspberry almond bars is getting the crust-to-filling ratio right – using too much raspberry jam can make the bars soggy and difficult to cut, so stick to a thin, even layer of about ¼-inch thickness across the base.

Another common mistake is not letting the melted butter cool slightly before mixing it with other ingredients, which can lead to a greasy, dense crust – give it about 5 minutes to cool down, but don’t let it solidify.

The success of these bars also depends on proper pan preparation – line your baking pan with parchment paper with overhang on the sides, as this makes removal and cutting much easier, and wait until the bars are completely cool before cutting them (at least 2 hours) to avoid messy, crumbly edges.

For the crumble topping, avoid over-mixing when you add the melted butter – you want some larger chunks to remain for that perfect texture contrast with the jammy filling.

What to Serve With Raspberry Almond Bars?

These sweet and nutty raspberry almond bars are perfect for afternoon tea or as a dessert, and they pair wonderfully with a few simple accompaniments. A scoop of vanilla ice cream or a dollop of fresh whipped cream adds a cool, creamy contrast to the fruity bars. For drinks, try serving them with a hot cup of Earl Grey tea, coffee, or even a glass of cold milk. If you’re putting together a dessert spread, these bars go really well with other small treats like chocolate truffles, butter cookies, or fresh berries on the side.

Storage Instructions

Counter Storage: These raspberry almond bars can stay fresh at room temperature for up to 3 days. Just keep them in an airtight container and place a piece of wax paper between layers to prevent sticking. They’re perfect for grabbing as a quick snack throughout the week!

Refrigerate: Pop these bars in the fridge in a sealed container, and they’ll stay good for up to a week. The cool temperature helps keep the jam filling fresh and maintains that nice contrast between the buttery crust and fruit center.

Freeze: These bars freeze really well for up to 3 months! Just wrap them individually in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy one, let it thaw in the fridge overnight or on the counter for about an hour.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 30-35 g
• Fat: 180-200 g
• Carbohydrates: 300-320 g

Ingredients

For the bars:

• 1 cup sugar
• 3 cups flour (I always use King Arthur all-purpose flour)
• 1/2 tsp salt
• 1 large egg
• 1 cup unsalted butter (melted and cooled slightly)
• 1/2 tsp almond extract (for best flavor)
• 1 tsp baking powder

For the filling:

• 12.5 oz raspberry preserves

For the topping:

• 1/3 cup flaked almonds (for a nice crunch)

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Lightly grease or spray a 9×9-inch baking pan with vegetable cooking spray.

Line the pan with parchment paper, allowing the ends to extend over the sides to create a sling for easy bar removal.

Set the pan aside.

Step 2: Mix the Dough

• 1 cup white sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 cups plain flour
• 1 cup unsalted butter, melted (8 oz)
• 1 large egg, beaten
• 1/2 tsp almond flavoring

In a medium bowl, whisk together the white sugar, baking powder, salt, and plain flour.

Add the melted unsalted butter and mix with a rubber spatula or wooden spoon until the mixture is lightly blended.

Incorporate the beaten egg and almond flavoring, mixing until the dough comes together and is fully combined.

I like to use my hands at the end to make sure the dough is evenly mixed and not overly crumbly.

Step 3: Form and Pre-Bake the Crust

• dough from Step 2

Gently press three-fourths of the dough mixture into the prepared baking pan, making sure to build up a slight lip around the edges to help contain the raspberry preserves.

Transfer the remaining dough to the refrigerator to chill.

Bake the bottom crust in the preheated oven for 15 minutes, then remove it and let it cool slightly before the next step.

Step 4: Add Raspberry Preserves and Top the Bars

• 1 jar (12.5 oz) raspberry preserves, at room temperature
• remaining chilled dough from Step 3
• 1/3 cup flaked almonds (1 oz)

Spoon the raspberry preserves evenly over the lightly baked crust, spreading to cover but leaving a ¼-inch dry border around the edges to prevent sticking and burning.

Crumble the chilled remaining dough over the jam, leaving some larger clumps for texture.

Sprinkle the flaked almonds over the crumbled dough.

Step 5: Bake and Serve the Bars

Bake the assembled bars for 35 to 40 minutes, or until the top is lightly browned and the jam is bubbling.

Remove from the oven and cool to room temperature in the pan, or serve slightly warm if desired.

Once cooled, use the parchment sling to lift the bars from the pan and cut into squares or bars.

For a prettier presentation, I like to dust them with powdered sugar or serve with a scoop of vanilla ice cream.