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To make Raspberry Almond Shortbread Bars, you will need a variety of simple ingredients. Here’s the list: - 1 cup unsalted butter, softened to room temperature - 3/4 cup powdered sugar - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon sea salt - 1/2 cup almond flour - 1 cup fresh raspberries (or thawed frozen raspberries) - 1/2 cup sliced almonds - 1 tablespoon fresh lemon juice - 1 tablespoon granulated sugar (for topping) Each ingredient plays a key role in creating these tasty bars. The butter gives richness, while powdered sugar adds sweetness. Vanilla extract brings warmth to the flavor. The flour mix provides structure and a soft crumb. Almond flour adds a nutty taste and tender texture. Fresh raspberries bring brightness and a burst of color. Sliced almonds add crunch on top. Lemon juice enhances the raspberry flavor, making it pop. Finally, the granulated sugar on top creates a slight crunch. Gather these ingredients before you start. It’s fun to see how they blend together into a delicious treat! 1. Preheat the oven and prepare the baking dish: Start by preheating your oven to 350°F (175°C). Grab a 9x9 inch (23x23 cm) baking dish. Line it with parchment paper. Let the paper hang over the edges. This helps you lift the bars out later. 2. Creaming the butter and sugar: In a big mixing bowl, add 1 cup of softened unsalted butter and 3/4 cup of powdered sugar. Use a hand mixer or stand mixer. Mix them on medium speed for about 2-3 minutes. Stop when it looks light and fluffy. 3. Mixing the dry ingredients and combining with the wet ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of sea salt, and 1/2 cup of almond flour. Gradually add this mix to the butter mix. Use low speed to combine them. Be careful not to overmix. 4. Assembling the layers of dough and raspberries: Press about 2/3 of the dough into the bottom of the baking dish. This is your base layer. In a medium bowl, toss 1 cup of fresh raspberries with 1 tablespoon of lemon juice and 1 tablespoon of granulated sugar. Spread this raspberry mix over the dough. Crumble the remaining dough on top. Leave some gaps for the raspberries. Then, sprinkle 1/2 cup of sliced almonds on top for crunch. 1. Baking time and temperature: Place the dish in the oven. Bake for 30-35 minutes. Keep an eye on it. The edges should turn golden brown, and the center should feel firm. 2. Checking for doneness: When the bars are done, take them out of the oven. Let them cool in the pan for about 10 minutes. Then, lift them out using the parchment paper. Let them cool completely on a wire rack. When cool, cut the dessert into squares or bars. Enjoy! - How to achieve the perfect crust To get a great crust, press the dough firmly into the pan. This helps it bake evenly and stay together. Use your fingers or the back of a measuring cup for an even layer. - Avoiding overmixing tips Mix the dough just until combined. Overmixing can make your bars tough. Stop mixing as soon as you don’t see any dry flour. - Adjusting baking time for different ovens Every oven is a bit different. Check your bars a few minutes early. Look for golden edges and a firm center. If your oven runs hot, you may need less time. - Presentation tips for Raspberry Almond Shortbread Bars Arrange the bars on a pretty platter. Dust them lightly with powdered sugar for a touch of elegance. Add fresh raspberries and mint leaves for color and charm. - Pairing suggestions with beverages or toppings Serve these bars with tea or coffee for a cozy treat. They also pair well with vanilla ice cream or whipped cream. A drizzle of chocolate adds a nice touch, too. {{image_4}} You can switch up the flavors in Raspberry Almond Shortbread Bars. Using different fruits can add fun twists. For example, blueberries or strawberries work well. Both fruits bring a sweet and tart flavor. You can also try nuts. Substitute walnuts or pecans for a new crunch. This change adds richness and depth. Adding spices or extracts can enhance the taste too. A pinch of cinnamon or cardamom gives warmth. You might also use almond or orange extract for a more aromatic touch. These little changes make your bars unique and fun. If you need gluten-free options, almond or coconut flour works great. These flours offer a nice texture and taste. They keep your bars soft and chewy. Just remember to adjust the amount. You may need less flour than the recipe calls for. For a vegan version, swap butter for coconut oil or vegan butter. You can replace eggs with applesauce or flaxseed meal mixed with water. These swaps keep the bars moist and delicious. Enjoy the same great taste while sticking to your diet! To keep your Raspberry Almond Shortbread Bars fresh, use an airtight container. Lay a piece of parchment paper between layers to prevent sticking. This method keeps them moist and tasty. You can store them in the fridge or freezer. If you choose the fridge, they stay fresh for about a week. For longer storage, the freezer is best. Wrap them well in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. Raspberry Almond Shortbread Bars have a good shelf life. If stored correctly, they stay fresh for up to a week in the fridge. In the freezer, they can last three months. Watch for signs of spoilage. If the bars smell off or have mold, it's time to toss them. Also, if the texture feels dry or crumbly, the bars may not taste as good. Enjoy them while they’re fresh for the best flavor! Can I use frozen raspberries for this recipe? Yes, you can use frozen raspberries. Just thaw them first. This way, they will mix well with the dough. The flavor will still shine through. How do I make the bars more almond-flavored? To boost the almond flavor, add almond extract. Just a half teaspoon can make a big difference. You can also increase the almond flour slightly for a stronger taste. Can I cut these bars into different shapes? Absolutely! You can use cookie cutters for fun shapes. Just be sure to let the bars cool completely before cutting. This keeps them from breaking apart. What kitchen tools do I need for this recipe? You will need a mixing bowl, a hand mixer, a whisk, and a baking dish. Parchment paper is also helpful for easy removal. A knife will help you cut the bars once they cool. Can I make these ahead of time? Yes, you can make these bars a day ahead. Just store them in an airtight container. They will stay fresh and tasty, ready to enjoy when you want. This blog post covered everything you need for Raspberry Almond Shortbread Bars. You learned about key ingredients, step-by-step preparation, and baking tips. We also discussed serving ideas, flavor variations, and storage methods. Now, you have a delightful treat that's easy to make. Whether you stick to the basics or try variations, enjoy the process. These bars will impress your friends and family, bringing joy to every bite. Happy baking!

Raspberry Almond Shortbread Bars

Indulge in the delightful flavor of Raspberry Almond Shortbread Bars! These easy-to-make bars are the perfect treat for any occasion, combining the sweetness of fresh raspberries with a buttery almond crust. With simple ingredients and a foolproof method, you can create a show-stopping dessert that will impress your family and friends. Click through to explore this delicious recipe and start baking your new favorite treat!
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Ingredients
  

1 cup (226g) unsalted butter, softened to room temperature

3/4 cup (90g) powdered sugar

1 teaspoon pure vanilla extract

2 cups (240g) all-purpose flour

1/2 teaspoon sea salt

1/2 cup (50g) almond flour

1 cup (150g) fresh raspberries (or thawed frozen raspberries)

1/2 cup (50g) sliced almonds

1 tablespoon fresh lemon juice

1 tablespoon granulated sugar (for topping)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x9 inch (23x23 cm) baking dish by lining it with parchment paper, allowing an overhang on the sides for easy lifting later.

    In a large mixing bowl, combine the softened butter and powdered sugar. Using a hand mixer or stand mixer, cream them together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.

      Add the pure vanilla extract to the butter mixture and mix until it is fully incorporated.

        In a separate bowl, whisk together the all-purpose flour, sea salt, and almond flour until well combined. Gradually add this dry mixture to the butter mixture, mixing on a low speed until just combined—being careful not to overmix.

          Press about 2/3 of the dough evenly into the bottom of the prepared baking dish, creating a solid base layer.

            In a medium bowl, gently toss the fresh raspberries with the lemon juice and granulated sugar until the raspberries are coated. Spread this raspberry mixture evenly over the pressed dough base.

              Crumble the remaining dough over the raspberry layer, ensuring even coverage but leaving some spots open for the raspberries to peek through. Evenly sprinkle the sliced almonds on top of the crumbled dough for a crunchy finish.

                Bake the bars in the preheated oven for 30-35 minutes. Keep an eye out for the edges, which should turn a golden brown and the center should feel firm to the touch.

                  Once baked, remove the dish from the oven and allow it to cool in the pan on a wire rack for about 10 minutes. After that, lift the bars out using the parchment overhang and let them cool completely on the rack.

                    When fully cooled, cut the dessert into squares or bars, ready for serving.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 bars

                        - Presentation Tips: Arrange the bars on a decorative platter, dust with a light sprinkle of powdered sugar, and garnish with a few fresh raspberries and mint leaves for added visual appeal.