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Raspberry Almond Bars stand out with their delightful contrast of textures—a soft, jammy raspberry layer nestled between a tender yet crunchy almond-infused crust and topping.
The recipe masterfully balances natural fruit sweetness with nutty richness, making it irresistibly vibrant and satisfying.
Nutritionally, these bars offer a moderate source of protein (4g per serving) thanks to almond flour and sliced almonds, along with fiber from the raspberries and flours, supporting digestion and satiety.
While containing some butter and sugar, they are well-portioned at 248 calories per serving, making them a great indulgence without overdoing it.
This recipe shines for everyday cooking because it’s straightforward, requires common pantry staples, and lends itself well to make-ahead prep with the raspberry filling chilling overnight.
Whether for a casual snack, a picnic treat, or a homemade dessert, these bars bring a gourmet touch that’s both wholesome and crowd-pleasing.
Must-Have Tools for Perfect Results
9×13 Baking Pan
Ideal for even baking and creating perfectly portioned bars. This standard pan size is versatile for cakes, casseroles, and bars, making it a kitchen staple.
Food Processor
Essential for quickly combining flours, butter, and sugar into a crumbly dough with minimal effort, ensuring a tender crust without overworking the mixture. Its multifunctionality makes it invaluable for doughs, pestos, and purees.
Offset Spatula
Perfect for smoothing dough layers evenly without compressing, giving your bars a professional finish. Beyond baking, it’s handy for frosting cakes and lifting delicate cookies.
Saucepan
Needed for gently cooking down fresh raspberries into a thick, luscious filling. A good-quality saucepan ensures even heat distribution for sauces, jams, and reductions.
Measuring Cups and Spoons
Precision in measuring ingredients is crucial for baking success, ensuring consistent texture and flavor every time. Durable, clear sets enhance accuracy and speed in the kitchen.
Raspberry Almond Snack Squares
Equipment
- 1 × 9×13 inch baking pan
- 1 × food processor
- 1 × offset spatula
- 1 × medium saucepan
- Measuring cups and spoons set
Ingredients
- 2 cups all-purpose flour
- ½ cup almond flour
- 1 cup granulated sugar plus 1 teaspoon for topping
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold unsalted butter cut into small cubes
- 1 large egg
- 1½ teaspoons almond extract
- ½ cup sliced almonds
For the Raspberry Filling:
- 1 pound fresh raspberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch or 1 tablespoon Instant Clearjel
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13 inch baking dish to prevent sticking and set aside.
- Combine Dry Ingredients: In a food processor, add the all-purpose flour, almond flour, 1 cup sugar, baking powder, and salt. Pulse a few times to evenly mix these dry ingredients.
- Incorporate Butter and Flavor: Add the cold butter cubes, egg, and almond extract to the dry mix in the food processor. Pulse in short bursts until the mixture resembles coarse crumbs and starts to come together into a loose dough. It will still look crumbly but should hold when pressed.
- Form the Base Layer: Remove about two-thirds of the dough from the processor and scatter it evenly across the bottom of the prepared baking pan. Using the back of a measuring cup or your fingers, gently press the dough down to create a uniform crust layer without packing it too tightly. Smooth the surface with an offset spatula for an even finish.
- Prepare the Raspberry Filling: Place rinsed raspberries and ⅓ cup sugar in a medium saucepan. Heat over medium heat, stirring frequently, until the raspberries begin to break down and release their juices. Add a splash of water if the fruit sticks to the pan. Once boiling, reduce heat to low and simmer, mashing the berries with a spoon until the mixture is thick and saucy.
- Thicken the Filling: In a small bowl, whisk cornstarch with a few teaspoons of cold water until smooth. Slowly stir this slurry into the simmering raspberry mixture. Bring back to a gentle boil and cook for another 1-2 minutes until the sauce thickens noticeably. Remove from heat and let cool completely before use.
- Assemble the Bars: Spread a generous layer of the cooled raspberry filling evenly over the dough crust in the pan. Crumble the remaining dough over the filling, distributing it loosely to cover. Sprinkle sliced almonds evenly across the top.
- Add Final Touch and Bake: Lightly sprinkle 1 teaspoon of granulated sugar over the almond topping to encourage a subtle caramelized finish. Bake in the preheated oven for about 30 minutes, or until the edges are golden and the topping is set but still slightly soft.
- Cool and Serve: Allow the bars to cool fully in the pan on a wire rack. Once cooled, slice into 20 squares and serve. Store leftovers in an airtight container in the refrigerator.
Notes
- Butter Temperature: Using cold butter ensures a flaky, tender crust. Don’t soften it beforehand.
- Filling Options: For a seedless filling, strain the cooked raspberry mixture before chilling.
- Make Ahead: The raspberry filling can be prepared up to two days ahead and refrigerated until ready to use.
- Almond Flour Substitute: You can swap almond flour for finely ground almonds if needed.
- Serving Tip: These bars are delicious on their own or served with whipped cream or vanilla ice cream for an indulgent treat.
Chef’s Secrets for Ultimate Texture
Achieving the perfect balance between soft and crunchy is the hallmark of these Raspberry Almond Bars.
The key lies in using cold, cubed butter straight from the fridge, which helps create a tender, flaky crust that contrasts beautifully with the crunchy almond topping.
Pulsing the dough just until it begins to come together avoids overworking, ensuring a light, crumbly texture rather than a dense crust.
When spreading the dough in the pan, pat it gently rather than pressing it too hard, which keeps the bars from becoming tough.
For the raspberry filling, simmering the berries slowly while stirring prevents scorching and encourages natural sweetness to develop.
Thickening the jam with cornstarch or Instant Clearjel creates a luscious layer that holds its shape without running, making every bite perfectly satisfying.
Serving Suggestions to Impress Guests
These bars are wonderfully versatile and can be served in many delightful ways.
Enjoy them fresh from the fridge as a sweet snack or pair them with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an elegant dessert.
For brunch, try serving alongside a cup of hot tea or coffee to complement the nutty and fruity flavors.
They also make a fantastic addition to a dessert platter or picnic basket, where their sturdy yet tender texture holds up well during transport.
For a festive touch, dust the bars lightly with powdered sugar or drizzle melted dark chocolate over the top.
Fresh raspberries on the side add a pop of color and brightness to each serving.
Storage Tips for Freshness and Flavor
To keep your Raspberry Almond Bars fresh and flavorful, store them in an airtight container in the refrigerator.
This helps maintain the filling’s thick texture and prevents the crust from becoming soggy.
Properly stored, the bars will stay delicious for up to five days.
If you want to keep them longer, freeze individual portions wrapped tightly in plastic wrap and foil; they can be frozen for up to three months.
Thaw frozen bars overnight in the refrigerator and warm slightly before serving to revive their soft, crumbly texture.
Avoid leaving the bars at room temperature for extended periods, as the filling contains fresh fruit that can spoil more quickly.
For best taste, bring chilled bars to room temperature about 20 minutes before eating.
Frequently Asked Questions Answered Clearly
Q1: Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well and can be used directly from the freezer. You might need to cook them a bit longer to release juices and achieve the right consistency, but the flavor will remain delicious.
Q2: Is almond flour necessary, or can I use only all-purpose flour?
Almond flour adds a lovely nutty flavor and tenderness to the crust and topping. Using only all-purpose flour will work but may result in a less rich, less crumbly texture.
Q3: Can I substitute the butter with a dairy-free alternative?
You can try using a firm dairy-free butter substitute, but be aware that the texture and flavor might change slightly. Cold, solid fat is essential for a flaky crust.
Q4: How can I make the raspberry filling seedless?
If you prefer a seedless filling, strain the cooked raspberry mixture through a fine mesh sieve before chilling to remove seeds without losing flavor.
Q5: Can I prepare the bars ahead of time?
Absolutely! The raspberry filling can be made one or two days in advance and kept refrigerated. Assemble the bars just before baking for the best texture and freshness.
This recipe is inspired by theviewfromgreatisland and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.