These Raspberry Almond Bars have been on constant repeat for months in my house now.
Every time we run out, my husband requests them again! My sister-in-law also immediately asked for the recipe after trying them, and my in-laws asked if they could take the rest of the batch home.
I personally refer to these as Bakewell Bars, because they’re almond + jam, but since Americans aren’t super well acquainted with the humble Bakewell, I named them a little more simply. They could also be known as Raspberry Almond Croissant Bars, but I decided that could be misleading, so simplicity won in the end.
Regardless of what you call them, these bars are perfect for any almond lovers in your life.
Can I Use a Different Jam?
Sure! I personally wouldn’t use strawberry jam, as it may be a bit too sweet – but cherry or blueberry would be delicious! Feel free to experiment as you like here.
Pro Tip: I love to use my Homemade Seedless Raspberry Jam in these bars!
How to Layer & Decorate These Bars
I love to use small 12″ disposable piping bags for creating super quick and easy layering and decorating. These are my go-to piping bags.
If you don’t have any piping bags, a sturdy freezer bag or Ziploc bag may work well for the jam and icing layers, but the almond layer may be too thick and may cause the bag to burst at the seams.
The Icing
This is a super quick and simple icing, just to make the top pretty and infuse more of that Bakewell flavor I love so much. Feel free to skip the icing entirely and sprinkle the cooled bars with powdered sugar and flaked almonds instead.
How to Serve Raspberry Almond Bars
These bars taste great at room temp, but I like them even more served chilled, so the cookie base is ultra-chewy and the textures are perfectly set.
More Desserts You’ll Love:
- Bakewell Tart – same flavors in stunning tart form!
- Dubai Chocolate Chip Cookies
- Blood Orange Melting Moments
- Cookie Butter Blondies
Raspberry Almond Bars
Ingredients
For the Sugar Cookie Base:
- 113 grams (1 stick) unsalted butter, cubed
- 200 grams (1 cup) light brown sugar
- 1/4 teaspoon salt
- 1 large egg, about 55 grams in shell, at a cool room temperature
- 1 Tablespoon vanilla extract
- 180 grams (1¼ cups + 1½) Tablespoons all-purpose flour
- 1 teaspoon baking powder
For the Almond Frangipane Layer:
- 57 grams (4 Tablespoons) unsalted butter, cubed and softened to room temperature
- 67 grams (1/3 cup) light brown sugar
- 1 large egg, about 55 grams in shell, at a cool room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 100 grams (1 cup) almond flour, aka ground almonds or almond meal
- 8 grams (1 Tablespoon) all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Layer:
- 120 grams (approx. 1/3 cup) raspberry jam*
For the Icing:
- 70 grams (1/2 cup + 1 Tablespoon) powdered sugar
- 1 Tablespoon milk, any kind
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F / 175°C. Line an 8-inch square light-colored metal pan with parchment paper or nonstick foil.
Make the Cookie Base:
- In a large microwave-safe bowl, place the butter, brown sugar, and salt. Microwave the until the butter is melted. Stir to combine.
- Add the egg and vanilla and mix until combined. Add the flour and baking powder and mix until just combined.
- Transfer the batter to the prepared pan. Smooth out the top. Place in the fridge while you prepare the almond frangipane.
To Make the Almond Layer:
- Using the same bowl, place the butter and brown sugar. Use a spatula to vigorously combine until light and fluffy, 2 to 3 minutes (or use an electric mixer if preferred).
- Add the egg, almond extract, and vanilla extract. Stir to combine. Add the almond flour, all-purpose flour, and salt. Stir to combine.
- Transfer the almond filling to a small disposable piping bag. Cut a small hole and pipe the filling evenly across the top. Alternatively, use a cookie spoon or spoon to dollop the filling across the top and smooth carefully into an even layer.
Add the Raspberry Layer:
- Place the raspberry jam in a small disposable piping bag and pipe it evenly across the top. Alternatively, use a spoon to drop the jam across the top in about 15-20 dollops.
- Use the tip of a small knife or toothpick to swirl the jam gently into the almond layer.
Bake:
- Bake for 30 to 35 minutes, until the top appears lightly golden, puffed, and just set, and a skewer inserted in the center (avoiding the jam) comes out clean.
- Place the pan on a wire rack and allow to cool completely.
Make the Icing & Serve:
- In a small bowl, combine the powdered sugar, milk, and vanilla extract. Stir with a fork to combine. Add a little more powdered sugar to thicken or a tiny splash more milk to thin, if needed, until a thick but pourable icing forms.
- Once the bars have completely cooled, remove from the pan and drizzle the icing in even, thin lines across the top. A small piping bag makes easy work of this. You can also spread the icing across the entire top of the bars, if desired.
- Allow the icing to set before slicing into bars and serving.
