Raspberry-Almond Squares

"Yummy little squares."
 
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Ready In:
1hr
Ingredients:
9
Yields:
18 bars
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ingredients

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directions

  • Set the oven at 350 degrees.
  • Lightly butter a 9-by-13-inch pan.
  • Line the pan with waxed paper, letting the sides extend over the edges.
  • Butter the paper and dust it with flour.
  • In a food processor fitted with the steel blade, work the sugar and almonds until they are finely chopped.
  • Remove from the bowl.
  • Cut the butter into pieces and add them to the processor with the flour and salt.
  • Work in on-off motions until the mixture forms crumbs.
  • Mix the yolk with the almond extract.
  • Add it to the flour mixture.
  • Add the nut mixture.
  • Pulse just to combine them.
  • Spread more than half the crumb mixture in the prepared pan, patting it down gently.
  • Drop the jam over the mixture.
  • Sprinkle with the remaining crumbs, patting them very gently.
  • It's OK if jam peeks through the crumbs.
  • Transfer the pan to the hot oven and bake the mixture for 40 to 50 minutes or until the top is golden brown and the jam is bubbling.
  • Cool the pan on a wire rack.
  • Using the sides of the waxed paper, slide the rectangle of dough onto the rack.
  • Let it cool completely, then set it on a cookie sheet and chill the dough.
  • Use a serrated-edge knife in a sawing motion to cut the dough into 18 bars.
  • Sprinkle with confectioners' sugar before serving.
  • Store in an airtight container.

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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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