Swedish Raspberry Almond Bars are a delightful and elegant treat that combines the rich flavors of almonds and the sweet, tangy taste of raspberries. These bars feature a buttery shortbread base topped with a layer of raspberry preserves and a luscious almond-flavored topping, creating a perfect balance of textures and tastes. With their crumbly, buttery crust and gooey fruit filling, these bars are perfect for tea time, holiday gatherings, or any occasion that calls for a special dessert. The simple preparation and beautiful presentation make them a favorite for both casual baking and impressive entertaining.
Ingredients:
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
For the Filling:
- 3/4 cup raspberry preserves (seedless, if preferred)
- 1/2 teaspoon almond extract
For the Almond Topping:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup sliced almonds
- 1/2 cup all-purpose flour
- 1/4 teaspoon almond extract
- Powdered sugar, for dusting
Instructions:
- Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, cream the butter, granulated sugar, and salt together until light and fluffy. Gradually add the flour, mixing until the dough comes together. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool slightly.
- Prepare the Filling: In a small bowl, mix the raspberry preserves and almond extract. Spread the raspberry mixture evenly over the slightly cooled crust.
- Prepare the Almond Topping: In another bowl, beat the eggs with the granulated sugar until pale and thick. Add the flour and almond extract, mixing until combined. Gently fold in the sliced almonds. Spoon the almond mixture over the raspberry layer, spreading it out evenly.
- Bake the Bars: Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is golden and set. The almond topping should be slightly crisp and browned.
- Cool and Serve: Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar, if desired, and cut into squares or bars. Serve and enjoy!
These Swedish Raspberry Almond Bars are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
