I saw this recipe on Instagram posted by Two Peas & Their Pod. They are such a cute family and have such great recipes. Everything they post looks fabulous. Please check out their blog and their sweet family!
I love raspberry and almond so I decided to give this recipe a try. I tend to make chocolate desserts so I wanted to change it up a bit. These Raspberry Almond Shortbread Bars are fabulous! I ate WAY too many!
Raspberry Almond Shortbread Bars (adapted from Two Peas & Their Pod)
For the Bars:
3 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
3/4 tsp salt
1 cup (2 sticks) Land O Lakes European Style Unsalted Butter, cut into small pieces
1 egg, lightly beaten
1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 cup raspberry jam
1/2 cup sliced almonds
For the Glaze:
1 cup powdered sugar
1 Tbsp milk
1/4 tsp almond extract
Preheat oven to 375. Spray a 9 x 13 pan with cooking spray and set aside. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or fork until butter is mixed in, but you still have small chunks of butter (dough will be crumbly). In a small bowl, whisk together the egg, almond extract and vanilla extract. Add to the flour/butter mixture and stir to combine. The dough is still crumbly. Pat half into the prepared 9 x 13 pan.
Gently, spread the jam evenly over the bottom crust. (I sprinkled half of the almond slices over jam but the original recipe did not) Pour the remaining crumbly dough over over the jam, gently pat down. Sprinkle with almond slices. Bake for 30 - 35 minutes, or until top is golden brown. Cool completely on wire rack.
While bars are cooling, make the glaze, In a small bowl, mix together the powdered sugar, milk and almond extract. Drizzle glaze over cooled bars. Cut into squares and serve.