Raspberry Almond Streusel Bars
Raspberry Almond Bars
Active Time: 25 minutes
Total Time: 45 minutes
Makes 16 (2-inch) square bars.
Crust and Topping:
1 cup almond flour (meal)
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced or slivered almonds, coarsely chopped
Filling:
1/2 cup raspberry preserves
6 ounces fresh raspberries
1 tablespoon raspberry liqueur, such as Chambord (optional)
1. Heat the oven to 375°F. Butter an 8 by 8-inch baking pan. Line the bottom with parchment leaving a 2-inch overhang on 2 opposite sides. Butter the parchment.
2. Combine the almond meal, flour, brown sugar, sugar, cinnamon, and salt in a food processor. Pulse to combine, 1 to 2 times. Add the butter and extracts. Pulse until the mixture resembles coarse meal, 10 to 12 times. Transfer 3/4 cup of the mixture to a bowl, add the almonds and set aside for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until light golden brown, about 12 minutes.
3. Place the preserves, raspberries, and liqueur, if using, in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact. Spread the raspberries over the crust. Sprinkle the topping over the filling
4. Bake until the filling is bubbling and the topping is golden brown, about 20 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in 2-inch squares. Serve at room temperature or cover and refrigerate for up to 2 days.
There goes my diet and the contest missed a winner here –
Delightful! Those bars look mighty tempting.
Cheers,
Rosa
Looks super delicious and awesome.. thanks for sharing!
they look yummy!
These look wonderful! Yum!!
You’re a winner in my book, I can assure you that!
They look really good. I have to make them soon.
You are a winner to me and my kitchen. And these bars are definitely on my “to do” list now.
These look great!
you are a winner in my book too PLUS that shot is great!.. c
I made these~ very tasty but seemed like too much butter. Is 3/4 cup the correct amount? The crumble was more like a cookie dough than a struesel….
Yes, it is the correct amount. The streusel is the same dough for the cookie bottom and is meant to be crumbled over the top.
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thanks, maybe i over-processed it…
They certainly look and sound like a winner as far as I’m concerned. I like that you used raspberries three different ways in the filling.