Raspberry Almond Bars
The intense almond flavour comes from almond paste (not almond icing).
Servings: 24 to 32
Ingredients:
Left to right: Mocha Pecan Nanimo Bars, Cherry Coconut Squares and Raspberry Almond Bars. (Photography by Yvonne Duivenvoorden)
| Nutritional Info | |
| Per each of 32 bars: about | - |
| cal | 99 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 41 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| folate | 5% |
-
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) icing sugar
1/2 cup (125 mL) butter, softened
Filling:
3/4 cup (175 mL) almond paste, diced (4 oz/125 g)
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) butter, softened
Pinch salt
1 egg
1/2 tsp (2 mL) vanilla
1/4 tsp (1 mL) almond extract
2 tbsp (25 mL) all-purpose flour
1/2 cup (125 mL) raspberry jam
1/2 cup (125 mL) sliced almonds
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.
Additional Information
Source
Canadian Living Magazine: November 2004
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