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Raspberry Almond Shortbread Bars

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Delicious gluten-free raspberry almond shortbread bars featuring a buttery crust and sweet raspberry jam.

Ingredients

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  • 1 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups gluten-free all-purpose flour
  • 1/4 cup finely ground almonds or almond flour
  • 3/4–1 cup raspberry jam or preserves
  • 1 teaspoon fresh lemon zest (optional)
  • 1/2 cup sliced almonds
  • Nonstick baking spray
  • Parchment paper

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×13-inch baking pan with parchment paper, allowing for overhang. Spray with nonstick baking spray.
  3. Beat together softened butter and granulated sugar until light and fluffy.
  4. Add egg, vanilla extract, and almond extract, mixing until smooth.
  5. Whisk together flour, salt, and ground almonds in another bowl. Gradually mix dry ingredients into wet ingredients until a dough forms.
  6. Press 2/3 of the dough into the bottom of the prepared pan. Bake for 12–15 minutes until edges are set and lightly golden.
  7. Allow to cool for 5 minutes.
  8. Stir raspberry jam until spreadable and mix in lemon zest if using. Spread jam evenly over the crust.
  9. Crumble remaining dough over the jam layer and top with sliced almonds.
  10. Bake for 25–30 minutes, until golden and bubbly.
  11. Cool completely for at least 2 hours before slicing into bars.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid hidden gluten sources. Allow dough to rest and balance moisture for better texture.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-almond-shortbread-bars/