Are you craving a delectable treat that perfectly balances the sweetness of raspberries with the nutty richness of almonds? Look no further than these irresistible Raspberry Almond Bars! Bursting with flavor and easy to make, these bars are sure to become a favorite in your dessert repertoire.
Ingredients:
- 2 ½ cups fresh or frozen raspberries
- ½ cup water, divided
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 cup confectioners' sugar
- 1 cup white-whole wheat flour
- 1 cup almond flour
- ½ cup unsalted butter (1 stick), softened
- ½ teaspoon salt
- ¼ teaspoon almond extract
Instructions:
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Prepare the Raspberry Filling: Start by preheating your oven to 375°F and lining an 8-inch square baking pan with foil, leaving two sides to hang over the pan. Spray the foil with cooking spray.
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In a medium saucepan, combine the raspberries, ¼ cup of water, and granulated sugar. Heat the mixture over medium heat, stirring occasionally with a wooden spoon, until it begins to bubble and thicken, approximately 8 minutes.
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In a small bowl, mix the remaining ¼ cup of water with cornstarch. Add this mixture to the saucepan and continue stirring for about 3 minutes, or until the filling reaches a jam-like consistency. Remove from heat and set aside.
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Prepare the Crust and Topping: In a mixing bowl, combine confectioners' sugar, whole-wheat flour, almond flour, softened butter, salt, and almond extract using an electric mixer on low speed. Mix until the mixture resembles wet sand.
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Set aside ⅓ cup of the dough for the topping. Press the remaining dough firmly into the prepared baking pan to form the crust.
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Assemble and Bake: Spread the raspberry filling evenly over the crust. Crumble the reserved dough over the raspberry filling.
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Bake the bars in the preheated oven for 30 to 33 minutes, or until the filling is set and the topping begins to brown.
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Cool and Serve: Allow the bars to cool completely in the pan on a rack. Once cooled, use the overhanging foil to lift the bars from the pan and cut them into squares.
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