Whole wheat flour, almonds, and oats confer in a dense and spiced streusel, sandwiching an intense raspberry filling, while debatably nudging these bars into the kind-of-sort-of healthy department…oh, who am I kidding. Whether you call these raspberry bars indulgent or healthy(ish), they should be a must-have on your holiday cookie to-do list.
Raspberry Almond Streusel Bars
Since the crust and topping are the same dough, the topping will be more dough-like rather than crumbly.
Makes 16 small bars.
Crust and Topping:
½ cup whole wheat flour
½ cup all-purpose flour
½ cup almond flour (meal)
½ cup old-fashioned oats
½ cup dark brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup high quality raspberry preserves, such as Bon Maman
6 ounces fresh raspberries
1 tablespoon raspberry liqueur, such as Chambord (optional)
1/4 cup sliced or slivered almonds, coarsely chopped
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.
Combine the flours, almond meal, sugars, cinnamon, and salt in a food processor. Pulse to combine. Add the butter and extracts. Pulse until mixture is coarsely blended, 10 to 12 times. Transfer 1/2 cup of the mixture to a bowl to reserve for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until golden brown, about 15 minutes.
Place the preserves, raspberries and liqueur in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving large pieces intact. Spread the raspberries over the crust. Add the almonds to the reserved topping, then sprinkle the topping over the filling.
Bake until the filling is bubbling and the topping is golden brown, about 25 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.