These raspberry shortbread bars are absolutely incredible. They may surprise you as to how good they really are. We've made them for many occasions, and they always get an awesome response. We recommend using King Arthur Flour & Almond Flour, Neilson Massey Vanilla Extract, and Smuckers Seedless Raspberry Jam.
Makes: 15 large or 30 small bars
Prep Time: 25 minutes, plus chill time
Cook Time: 50 min
1 1/2 cups (3 sticks) unsalted butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 cup almond flour
2 3/4 cups all-purpose flour
1 1/2 cups seedless Raspberry jam
Powdered sugar, for dusting
Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.
In a large bowl, mix butter and sugars; beat until creamy.
Add vanilla and salt and beat until well combined.
Beat the almond flour and the all-purpose flour into the butter mixture on low speed, until a smooth dough forms.
Divide the dough in half.
Wrap one half in plastic wrap and refrigerate for 30 minutes.
Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes.
Remove the pan from the oven.
Place jam into a bowl and stir very well until smooth.
Spread the jam evenly over the partially baked crust.
Crumble the refrigerated shortbread dough over the jam to form a crumbled topping.
Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes.
Transfer to a wire rack and let cool completely.
Sprinkle lightly with powdered sugar before cutting into bars.