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“These yummy bars can also be made with strawberry or black currant jam.”
READY IN:
1hr
YIELD:
40 squares
UNITS:
US

Ingredients Nutrition

  • 1 12 cups raspberry jam
  • 13 cup almonds, ground
  • 14 teaspoon almond extract
  • 12 cup almonds, slivered
  • Base
  • 1 cup butter, softened
  • 23 cup granulated sugar
  • 14 teaspoon salt
  • 2 12 cups all-purpose flour

Directions

  1. Grease a 9" x 13" cake pan and set aside.
  2. To make the base, beat together the butter, sugar and salt in a bowl until fluffy.
  3. Stir in the flour until combined.
  4. Remove 1 cup and set aside.
  5. Press the remaining mixture into the prepared pan.
  6. Bake in the centre of a 350 degree F oven until golden, about 17 minutes.
  7. Let cool on a rack.
  8. Spread the jam over the base.
  9. In another bowl and using your fingertips, mix together the reserved butter mixture, ground almonds and almond extract until it forms pea-sized crumbs.
  10. Sprinkle over the jam.
  11. Sprinkle with the slivered almonds.
  12. Bake in the centre of a 350 degree oven until golden, 30 minutes.
  13. Let cool on a rack.

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