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“This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual "pop".”
1 8inch square pan

Ingredients Nutrition

  • 12 cup toasted sliced blanched almond
  • 2 tablespoons confectioners' sugar
  • 10 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 4 egg yolks
  • 1 tablespoon sugar
  • 12 cup raspberry-cranberry frozen juice concentrate (thawed, if frozen)
  • 14 cup butter
  • 1 dash salt
  • 10 drops red food coloring (optional)


  1. Preheat oven to 325°F.
  2. CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
  3. Cream butter in small mixer bowl.
  4. Add sugar; mix until light and fluffy.
  5. Stir in nut mixture and flour.
  6. Pat dough evenly into greased 8-inch square pan; prick with fork.
  7. Bake 30-35 minutes, or until edges are light brown and top is still pale.
  8. TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
  9. Stir in juice concentrate, butter and salt.
  10. Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
  11. When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
  12. Stir in food coloring if using, and spread mixture over baked crust.
  13. Return to oven and bake for 5 minutes.
  14. Remove from oven and cool completely in pan on a wire rack.
  15. Cut into bars or diamonds to serve.

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