MONDAY RECIPE POST - RASPBERRY BARS WITH ALMONDS

It has been a while since I did any baking.  I have had this since September of last year and have been wanting to try it when the time was right.  Today was time.  I fixed this on Wednesday, January 6th, 2021.

My recipe came from Saving Room for Dessert hosted by Tricia.  One of the several reasons I saved it, apart from the fact that Gregg gave this a ten out of ten, was that you can freeze the bars once cooled.  It was noted they may not retain their crispness however, but personally I don't think I would mind that as good as they are.   Thank you Tricia!  This is a great dessert recipe.  

Raspberry Bars with Almonds

Makes 9 bars 

Quick and easy to do from preparation to oven to table.

 

For the crust:

1 cup granulated sugar (222g)

1 teaspoon baking powder

½ teaspoon salt

3 cups all-purpose flour (378g)

1 cup unsalted butter melted (8oz or 226g)

1 large egg lightly beaten

½ teaspoon almond extract

For the filling and topping:

1 (12.5oz) jar raspberry jam, room temperature

⅓ cup sliced almonds (30g or 1oz)

Preheat oven to 350°F. 

Light grease or spray a 9x9-inch baking pan with vegetable cooking spray. 

Line the pan with parchment paper creating a sling for easy removal. Set aside.

To make the crust:

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

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

Add the egg and almond extract and mix until the dough comes together and all ingredients are incorporated.

Gently press three-fourths of the mixture into the prepared pan building up a lip around the edges to hold in the jam.

Transfer the remaining dough to the refrigerator. 

Bake the bottom crust for 15 minutes then remove from the oven to cool slightly.

For the filling and topping:

Spoon the jam over the lightly baked crust. 

Spread the jam evenly over the crust leaving a dry ¼-inch border around the edges. This helps prevent the jam from sticking to the sides of the pan and burning.

Crumble the remaining chilled dough over the jam, leaving some large clumps. 

Sprinkle the almonds over the crumbled dough. 

Bake 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, or serve slightly warm.

Cut into bars. If you have any you can dust with powdered sugar, or serve with a scoop of ice cream.  I had no powdered sugar and served this with a scoop of vanilla ice cream on the top.  For us that was perfect.

 

Recipe Notes

Refrigerate leftovers in an airtight container for up to 3 or 4 days. 

These raspberry bars can also be frozen but may not retain the crisp exterior.

Tricia said you could use one of your favorite jams.  Her choices were wild blueberry jam, strawberry, apricot and peach.

I didn't change a thing.  It was delicious and we served it with a scoop of vanilla ice cream.

Please be careful about letting the dessert cool long enough so the jam does not burn you.  Hot jam on the lips is terrible, learned that from experience years ago as a child.  I never forgot!

As I pondered whether we needed any extra calories by fixing dessert, I am finishing off by quoting the late-great Erma Bombeck.

"Just think of all those women on the Titanic who said, "No thank you" to desert that night.  And for what?"