Description
Raspberry shortbread bars offer sweet-tart elegance in each buttery bite, blending classic Scottish shortbread with luscious fruit. Crumbly layers meld creamy richness and bright berry notes, inviting you to savor summer’s delightful essence in one perfect dessert.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (180 ml) raspberry jam
- 1/2 cup (100 g) sugar
Topping Ingredients:
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 1/2 cup (60 g) sliced almonds
- 1/4 cup (57 g) unsalted butter, softened
Shortbread Base Ingredients:
- 1/2 cup (100 g) sugar
Instructions
- Prepare a 9×9 inch baking pan by lining it with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- Craft the shortbread foundation by blending flour, sugar, and softened butter until a coarse, sandy texture emerges.
- Gently press the shortbread mixture into the prepared pan, creating an even, compact layer that will serve as the base for the bars.
- Transfer the pan to a preheated oven at 350°F (175°C) and bake the shortbread for approximately 15 minutes until the edges turn pale golden.
- Remove the partially baked crust from the oven and immediately spread raspberry jam across the surface, ensuring a uniform, vibrant layer that covers the entire shortbread base.
- Prepare the almond crumble topping by mixing flour, sugar, cold butter, and sliced almonds until they form a loose, textured mixture.
- Generously scatter the almond crumble over the raspberry jam layer, creating a rustic, uneven coverage that will provide delightful texture and crunch.
- Return the pan to the oven and bake for an additional 25-30 minutes, watching for a golden-brown topping and slightly bubbling edges.
- Allow the raspberry shortbread bars to cool completely in the pan, which helps them set and makes cutting into precise squares easier.
- Once cooled, lift the bars out using the parchment paper overhang and slice into elegant, bite-sized treats ready to be served and enjoyed.
Notes
- Choose seedless raspberry jam for a smoother texture and easier cutting.
- Toast almonds briefly before adding to the topping for enhanced nutty flavor and crunch.
- Ensure butter is cold and cubed for the perfect shortbread consistency, creating a flaky and tender base.
- Refrigerate bars for 30 minutes before slicing to get clean, precise cuts and prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 210
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg