Raspberry Almond Shortbread Bars-buttery shortbread bars topped with raspberry jam, almond streusel, and a sweet almond glaze.
Hello, December! It’s nice to see you…I think! How is it December already? I love December, so I am excited, but I am nervous too!
My holiday to-do list is long and the countdown is on! I have SO much to do! It is time to focus and get down to business.
Of course, baking is number one on my December to-do list. I have a million cookies and treats to bake. It is a family tradition to bake up a storm during the holidays and I am not missing out this year. First up, these Raspberry Almond Shortbread Bars.
I love making these Almond Shortbread Bars during the holidays because they are festive, super easy to make, and everyone loves them! You make them in a 9X13 pan, which is nice because you don’t have to scoop up dough. Just put them in the pan and bake away!
I like to use Land O Lakes® European Style Super Premium Butter. Have you guys tried this butter? It is the cream of the crop! I tried it at Ree Drummond’s ranch when it first came out and I have been hooked ever since.
It’s made with fresh sweet cream and has a higher fat content than traditional butters, giving it a rich flavor. It is so good you will want to eat it by the stick. It is the perfect butter for my shortbread bars because the buttery taste really shines through!
The bars have a thick, buttery shortbread crust, a layer of raspberry jam, an almond streusel topping, and finally, a sweet almond glaze!
The bars are great for holiday parties, cookie exchanges, or gift-giving! I think Santa will like them, too:)
Make sure you add Raspberry Almond Shortbread Bars to your holiday baking list this year! And maybe I will ignore the rest of my to-do list and spend the entire month in the kitchen with butter, sugar, and flour. Sounds like the perfect month to me:) Happy holiday baking!
Raspberry Almond Shortbread Bars
For the Bars:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup cold Land O Lakes® European Style Unsalted Butter cut into small pieces
- 1 egg lightly beaten
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup raspberry jam
- 1/2 cup sliced almonds
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender until butter is mixed in, but you still have small chunks of butter. In a small bowl, whisk together the egg, almond extract, and vanilla extract. Add into the flour and butter mixture and stir to combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
- Spread the raspberry jam evenly over the bottom crust. Crumble the remaining dough over the jam. Sprinkle with sliced almonds.
- Bake for 30-35 minutes, or until the top is golden brown. Cool completely on a wire rack.
- While the bars are cooling, make the glaze. In a small bowl, whisk together powdered sugar, milk, and almond extract. Drizzle glaze over cooled bars. Cut into squares and serve.
Have you tried this recipe?
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Two Peas & Their Pod has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.
I like Frosted Cutout Cookies the best probably because we only make them around the holidays!
Not just an almond streusel topping, but also an almond glaze topping!!!!! WHAT?!? How amazzzzing is this!? I want some right now! 🙂
Getting the ingredients and these are going on my list of to bake for sharing with special people. Thank you
I enjoy Russian Tea Cakes
Looks so good- everything shortbread looks good to me!
I like thumbprint cookies with strawberry jelly on top.
I love holiday baking, too hard to pick a favorite! Thanks for the giveaway!
These look SO GOOD !!
Peanut Butter Blossoms with a chocolate kiss on top are my fave! Thanks for the fabulous giveaway!
I love Rainbow Venetians-a layered Italian Cookie. I only make them at Christmas time but boy are they good!
I love peanut butter blossoms! I could obviously make them any time of the year, but I associate them with the holidays!
My favorite cookies are chocolate chip and peanut butter blossoms.
I would eat a whole tray of these in 2 minutes flat. I dare you to time me.
I love jam thumbprint cookies
I love cutout sugar cookies! Too bad mine always turn out as fat little blobs instead of whatever cookie cutter I used. Sigh…
These bars look delicious and I love raspberries and almond together. Thank you for an easy recipe!
I’d have to say Oreo truffles – and my husband insists I make them this time of year. Plus the candied pecans – yumm!
Maria, these bars look great! LOVE the PW new line of dishes!
My favorite holiday cookies are Italian Wedding Cookies (aka Cocoa Wedding Cakes or Snowball Cookies).
My favorite holiday cookies are Gingerdoodles, Mexican Hot Chocolate Cookies, and Sugar cookies!
My favorite holiday cookie is the Snickerdodle
Mexican wedding cakes
I love oatmeal craisins dipped in white chocolate
I wouldn’t call these shortbread as they contain egg, but they look delicious anyway!
I love snicker doodle cookies and fudge.
These bars look amazing…a little more work than I’m used to right now but definitely worth it! Thanks so much for sharing the recipe and the giveaway
I love soft sugar cookies.
I love making sugar cookies with my kids, and decorating them for Santa!
Thees bars look delish! I love ras and almond. I will have to try them!
you nailed it with these! i need about 15 doz cookies for swaps, but the thought is overwhelming … i love the almond thumbprints(using the land of lakes , btw) , but i think your bars will fit my needs. i have homemade FROG jam (fig, raspberry, orange and ginger) that i think would be good.. or fig preserves… or strawberry figs… yum!
I love pecan snowball cookies!
Sounds yummy! Will definitely be making these.
I love shortbread in any shape or size – the butttier (maybe not a real word), the better!
I love chocolate crinkles!!!!
Where have I been???? I love Land ‘o Lakes butter, but haven’t seen their European Style around here. I’m going to hunt some down—and bake up your amazing raspberry bars!
Ooooh I can already taste these!!
Love all the colors! I’ve been keeping house for quite a few years and my old stuff looks kind of sad!
We enjoy baking sugar cookies and then decorating them,
Gingerbread cookies with cream cheese frosting are my favorite
angel thumbprints 🙂 These look so good!
these bars are so perfect to pack in a tin for gift-giving! and the raspberry jams makes them festive looking
Do I have to choose a favorite? The best part of the holidays is sampling (and loving) the entire cookie tray assortment!
I love all sweets so it’s hard to pick a favorite! Anything will do! These bars look delicious!
They look delicious…can’t wait to make them!
My favorite holiday cookies are homemade fig cookies and chocolate peppermint m&m cookies.
Chocolate Sour Cream cookies and Frosted Coffee bars from the original Betty Crocker cookbook.
Oh yummy!! These look amazing!
Spending the holidays just baking sounds fun!
My fave cookie this time of year is gingerbread people.
Snickerdoodles are my favorite!
I made these and they didn’t last a day. My 8 year old said I have to make them again. Thanks for the recipe.
Yay! Glad they were a hit!
I love Hot Chocolate cookies!
Delicious and easy! I used a food processor for ease and added blackberry jam to the raspberry jam for extra filling. Received rave reviews from the family. One of my favorite recipes of Maria’s!
I don’t understand the low rating, but I guess that any review would be lost in the chatter… I’ve made these 3 times and all my friends (and me) absolutely rave about it. It’s delicious! One of the very few recipes I keep making over and over again.
I make these every Christmas, so easy and so delicious!
It is easy to make. The directions are easy to follow and it tastes amazing.. thank you
Curious if anyone has had success doubling the recipe and baked in one (1/2 sized) sheet pan? I’m sure bake time may need to be watched more carefully. I find I’m often doubling the recipe and wondered if this would just be easier than 2 pans in the future.
The dough was very crumbly and I thought the endeavor was doomed, but it all came together in the oven and the bars are delicious. I will definitely make this recipe again.
My jam was really sticking to the unbaked crust so I heated the jam (increased amount to 1 cup) in the microwave to get a more spreadable consistency.