RASPBERRY ALMOND SHORTBREAD BARS
Number Of Ingredients 2
Steps:
- PRINT RECIPE These buttery shortbread bars are easy to make and great with a cup of coffee, tea, or milk! yield: 24 BARS prep time: 15 MINUTES cook time: 30-35 MINUTES total time: 50 MINUTES INGREDIENTS: For the Bars: 3 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 3/4 teaspoon salt 1 cup cold Land O Lakes® European Style Unsalted Butter, cut into small pieces 1 egg, lightly beaten 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 3/4 cup raspberry jam 1/2 cup sliced almonds For the Glaze: 1 cup powdered sugar 2 tablespoons milk 1/4 teaspoon almond extract DIRECTIONS: 1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside. 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender until butter is mixed in, but you still have small chunks of butter. In a small bowl, whisk together the egg, almond extract, and vanilla extract. Add into the flour and butter mixture and stir to combine. The dough will be crumbly. Pat half of the dough into the prepared pan. 3. Spread the raspberry jam evenly over the bottom crust. Crumble the remaining dough over the jam. Sprinkle with sliced almonds. 4. Bake for 30-35 minutes, or until the top is golden brown. Cool completely on a wire rack. 5. While the bars are cooling, make the glaze. In a small bowl, whisk together powdered sugar, milk, and almond extract. Drizzle glaze over cooled bars. Cut into squares and serve.
- I did not use the almond extract in the glaze since strong enough in the bars. Used nielson massey
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