Raspberry Almond Bars

By The Canadian Living Test Kitchen

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Raspberry Almond BarsThe intense almond flavour comes from almond paste (not almond icing).5 out of5based on1 ratings.

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Left to right: Mocha Pecan Nanimo Bars, Cherry Coconut Squares and Raspberry Almond Bars. (Photography by Yvonne Duivenvoorden)

This recipe makes 32 pieces servings

Nutritional Info
Per each of 32 bars: about	-
cal	9999 cal
pro	1 g1g pro
total fat	6 g6g total fat
sat. fat	2 g2g sat. fat
carb	11 g11g carb
fibre	1 g1g fibre
chol	17 mg17mg chol
sodium	41 mg41mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	44 vit A
folate	55 folate

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The intense almond flavour comes from almond paste (not almond icing).

Ingredients

1 cup all-purpose flour 1 1cup cupall-purpose flour
1/4 cup icing sugar 1/4 1/4cup cupicing sugar
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
Filling:
3/4 cup almond paste , diced (4 oz/125 g)3/4 3/4cup cupalmond paste, diced (4 oz/125 g)
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tbsp butter , softened2 2tbsp tbspbutter, softened
1 Pinch salt 1 1Pinch Pinchsalt
1 egg 1 1eggeggs
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1/4 tsp almond extract 1/4 1/4tsp tspalmond extract
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1/2 cup raspberry jam 1/2 1/2cup cupraspberry jam
1/2 cup sliced almonds 1/2 1/2cup cupsliced almondalmonds

Preparation

Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.

In bowl, whisk flour with icing sugar; with fork blend in butter until in fine crumbs. Press together by handfuls; press onto bottom of prepared pan. Bake in centre of 350°F (180°C) oven until pale golden, 16 minutes. Let cool on rack.

Filling: In bowl, beat almond paste, sugar, butter and salt until combined. Beat in egg, vanilla and almond extract until smooth. Mix in flour; set aside.

Spread raspberry jam over base; spoon filling over jam, spreading evenly. Cover evenly with sliced almonds.

Bake in centre of 350°F (180°C) oven until light golden and filling is just firm to the touch, about 30 minutes. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Using parchment paper handles, transfer to cutting board; peel off paper. Wiping knife with damp cloth between cuts, trim and cut into bars or squares.

Source : Canadian Living Magazine: November 2004