|Almond Raspberry Jam Bars|
What a pleasure these Almond Raspberry Jam bars turned out to be. Their soft delicate almond crust and sweet raspberry jam seem to be made for each other while the toasted slivered almonds on top add a textural juxtaposition that sends this dessert over the top.
But beyond these bars being delicious, they’re also one of the easiest confections you can throw together when you have last-minute company. Is it me or does it seem that family gatherings always seem to happen at the spur of the moment.
In my case it was the birth of my first Granddaughter, the beautiful Charlotte Sophia that lead to the impromptu mass pilgrimage of relatives clamoring to catch a glimpse of the little bundle.
Have no fear, with easy recipes like this, you can easily bang out a couple of desserts to accompany that obligatory pot of coffee.
But to really have a party you'll need a bit more than coffee and confections. Try adding a cheese board with some charcuterie, fruit, nuts crackers, crostini and various nibbles.
I guess you could call this blog post my blueprint for a bunch of happy guests while the host maintains some sanity.
Welcome to the world baby Charlotte.
Almond Raspberry Jam Bars
Prep time: 15 min
Bake time: 35 min total (20 first then 15)
Servings: 18 small rectangles (cut 3x6)
- ¾ cup softened butter (1 ½ sticks)
- ¼ cup sugar
- ¼ tsp vanilla or almond extract
- 1 egg (room temperature)
- 2 cups of Almond Meal (I used the blanched variety)
- (1) 10 oz jar raspberry jam (I used polaner all-fruit)
- ½ cup slivered almonds
- Preheat oven to 350ºF (or 175ºC) and line an 8x8 inch square pan with parchment paper sprayed with nonstick spray.
- For the crust cream together the butter, sugar and vanilla then add the egg and mix until it is well incorporated (at this point it will look curdled) add the almond flour and mix until you’ve got a soft cookie dough.
- Transfer the dough into the prepared pan use an offset spatula to spread it into an even layer on the bottom.
- Bake the crust for 20 minutes then allow it to cool completely so it doesn’t break apart when you spread the jam.
- Once cooled top the crust with the jam and gently spread into an even layer.
- Sprinkle over the slivered almonds and bake for an additional 15 minutes.
- Allow the bars to rest in the pan to cool completely before removing the slab onto a cutting board.
- Refrigerate to chill completely before slicing.
Notes: With a sticky dessert like this I like to use cupcake liners to make them easier to serve.
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