Anyways, back to the recipe, these bars are soooo quick and easy, and they're so delicious! I love the little touch of cinnamon. You wouldn't think it goes but it does. My one tip would be wait probably at least an hour before slicing the bars, or maybe only half an hour to slice and then an hour to remove them from the pan. They don't stick to the pan but they're not very firm they're kind of like a slightly firmer crumble, so they need to firm up before they can look like bars when you remove them so give them time. Otherwise, great, delicious recipe!
Almond Raspberry Bars
- ½ cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 1½ cups all-purpose flour
- ½ tsp. ground cinnamon
- ½ tsp. salt
- ¼ tsp. baking powder
- ½ cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ cup sliced almonds
- ½ cup raspberry jam (or another fruit jam)
Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder. In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds. In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.)
Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a ¼-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.