Raspberry Almond Bars Raspberry Almond Bars

[migration] empty title 455 Image by: [migration] empty title 455 Author: Canadian Living

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

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: November 2004




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.

Nutritional facts <b>Per each of 32 bars:</b> about

  • Sodium 41 mg
  • Protein 1 g
  • Calories 99.0
  • Total fat 6 g
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Raspberry Almond Bars