Would you like to save this?
We'll email this post to you, so you can come back to it later!
Raspberry Almond Shortbread Bars Recipe
This Raspberry Almond Shortbread Bars Recipe gives you buttery, tender almond shortbread layered with bright raspberry jam and a golden crumb topping—simple, pretty, and absolutely irresistible with a cup of coffee or tea.
These raspberry almond shortbread bars are one of those “everyone asks for the recipe” treats. They taste like a cross between a bakery cookie and a fancy dessert bar, but they’re actually very easy to make. If you love raspberry jam shortbread bars with a rich buttery almond shortbread crust and a hint of nuttiness, you’re in the right place.
What Makes These Raspberry Almond Shortbread Bars So Special?
Let me explain why I love these so much.
These raspberry almond dessert bars started as a Christmas cookie tray experiment about 15 years ago. I wanted something that felt like a cookie and a bar at the same time—easy to cut, easy to pack, and sturdy enough to travel to potlucks and holiday parties. My husband called them “fancy toaster strudel bars” the first time he tried them, because of that jammy center and buttery layers.
They’re built on a rich almond shortbread cookie bar base. We press most of the dough into the pan for the crust, spread it with raspberry jam, then crumble the rest of the dough on top. A generous sprinkle of sliced almonds adds crunch and makes these layered raspberry shortbread bars look like they came straight from a bakery case.
I reach for this recipe:
- During the holidays, when cookie platters need a pretty red pop of color
- In early spring, when raspberries start showing up in recipes and I’m craving bright flavors
- Any time I need a no-fuss but impressive dessert for a brunch, baby shower, or coffee date
They’re not exactly “diet food,” but you can make a few gentle changes if you like—use less sugar, choose a high-quality fruit spread with more fruit and less corn syrup, or swap part of the flour for almond flour for a little extra protein and flavor. Think of them as an everyday treat that feels a little special.
And you know what? They slice beautifully, pack well, and freeze like a dream. That makes them perfect for busy home bakers who like to plan ahead.
Why You’ll Love This Raspberry Almond Shortbread Bars Recipe
- Simple pantry ingredients – Butter, flour, sugar, raspberry jam, and almonds—nothing fussy or hard to find.
- No mixer required – You can use a stand mixer, but your trusty bowl and a wooden spoon work just fine.
- Perfect texture – Buttery almond shortbread crust on the bottom, jammy raspberry center, and crumbly top with crunchy almonds.
- Pretty enough for parties – These almond raspberry bar cookies look bakery-worthy on a platter, especially with that ruby-red jam.
- Customizable flavor – Swap the jam, change the nuts, or add a drizzle of glaze; there are so many easy variations.
- Make-ahead friendly – They stay fresh for days and freeze well, so you can bake ahead for holidays and events.
- Great for gifting – These raspberry almond cookie bars hold their shape and transport well—perfect for cookie boxes or care packages.
- Crowd-pleaser for all ages – Kids love the jammy sweetness; adults appreciate the subtle almond flavor and buttery crumb.
Ingredients for Raspberry Almond Shortbread Cookie Bars
You don’t need anything fancy to make these raspberry almond crumb bars. Here’s exactly what you’ll need.
For the buttery almond shortbread crust and crumb topping:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- Room temperature butter mixes more evenly and gives the crust a tender, melt-in-your-mouth texture.
- 3/4 cup (150 g) granulated sugar
- You can use 1/2 cup for a slightly less sweet crust if your jam is very sweet.
- 1/4 teaspoon fine sea salt
- Balances the sweetness; if you use salted butter, reduce this to a pinch.
- 1 large egg
- Helps bind the dough and gives a softer, richer shortbread.
- 1 1/2 teaspoons pure vanilla extract
- Use real vanilla here; it works beautifully with the almond.
- 1 teaspoon almond extract
- This gives that classic almond bakery flavor; it’s strong, so measure carefully.
- 2 1/4 cups (270 g) all-purpose flour, spooned and leveled
- Don’t pack the flour; too much will make the bars dry and crumbly.
- 1/4 cup (25 g) finely ground almonds or almond flour (optional but recommended)
- Deepens the almond flavor and adds a nice tender crumb.
For the raspberry layer:
- 3/4 to 1 cup (240–300 g) raspberry jam or preserves
- Look for a good-quality, seedless raspberry jam if you prefer a smoother layer. Seeded jam works too and adds texture.
- 1 teaspoon fresh lemon zest (optional)
- Brightens the raspberry flavor and adds a subtle fresh note.
For the topping:
- 1/2 cup (40 g) sliced almonds
- Sprinkle on top for crunch and a pretty finish. Lightly toasted almonds add extra flavor.
If you’re gluten-free, you can use a good 1:1 gluten-free baking flour blend. Just make sure it includes xanthan gum for structure. If you’re dairy-free, use a plant-based butter stick (not spread) that’s labeled for baking.
Step-by-Step Directions for Raspberry Almond Shortbread Bars
You’ll be surprised how easy this “fancy” dessert is. Here’s how to make these raspberry almond shortbread bars, step by step.
1. Prepare your pan and oven
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the long sides so you can lift the bars out later. Lightly spray with nonstick baking spray.
Tip: Parchment makes cutting neat squares much easier. If you skip it, make sure to grease the pan well.
2. Cream the butter and sugar
In a large mixing bowl, add the softened butter and granulated sugar.
Beat with a hand mixer on medium speed (or use a stand mixer with the paddle attachment) for about 2–3 minutes, until the mixture is light and fluffy and looks a bit paler.
If you’re working by hand, use a sturdy wooden spoon and some patience. It’ll take a bit longer, but it works.
3. Add egg and flavorings
Add the egg, vanilla extract, and almond extract to the creamed butter and sugar.
Mix until fully combined. The mixture may look a little curdled at first—just keep mixing until it smooths out. Scrape down the sides of the bowl so everything gets incorporated.
4. Add dry ingredients to form the almond shortbread dough
In a separate bowl, whisk together the flour, salt, and ground almonds or almond flour (if using).
Add the dry mixture to the wet ingredients in two additions, mixing on low speed just until a soft dough forms and no streaks of flour remain.
The dough will be thick and a bit sticky, more like cookie dough than cake batter. That’s exactly what you want for almond shortbread cookie bars.
Tip: Don’t overmix once the flour is in; it can make the bars tough instead of tender.
5. Press most of the dough into the pan
Scoop about 2/3 of the dough into your prepared pan.
Press it evenly into the bottom with clean hands or the back of a measuring cup. Try to get a flat, even layer all the way to the edges—this will be your buttery almond shortbread crust.
Set the remaining 1/3 of the dough aside for the crumb topping.
6. Par-bake the crust
Bake the crust at 350°F (175°C) for 12–15 minutes, until the edges are just starting to look set and slightly golden but not browned.
This quick bake helps the bottom layer stay firm and not get soggy under the raspberry jam.
Let the crust cool for about 5 minutes while you prep the jam layer.
7. Prepare the raspberry layer
In a small bowl, stir your raspberry jam to loosen it up. If you’re using lemon zest, stir it into the jam now.
If your jam is very thick or has been in the fridge, you can warm it gently in the microwave for 10–15 seconds, just to make it easier to spread.
8. Spread the raspberry jam
Carefully spread the raspberry jam over the warm shortbread crust, leaving a very small border around the edges so it doesn’t burn.
Aim for an even layer; you don’t want big clumps in one spot and bare patches in another. A small offset spatula or the back of a spoon works well here.
This raspberry layer is what turns simple almond shortbread into beautiful raspberry jam shortbread bars.
9. Crumble the remaining dough on top
Take the remaining dough and break it into small pieces with your fingers.
Scatter the pieces evenly over the raspberry layer. You want little peeks of jam showing through, not a solid lid of dough. Think “crumb topping,” not a second full crust.
10. Add sliced almonds
Sprinkle the sliced almonds evenly over the top.
They’ll toast as the bars bake and give you that lovely contrast of soft center and crunchy top.
11. Bake until golden
Return the pan to the oven and bake for another 25–30 minutes, or until:
- The top is light golden
- The almonds are slightly toasted
- The jam is bubbling lightly around the edges
If the almonds seem to be browning too fast, you can tent the pan loosely with foil for the last 5–10 minutes.
12. Cool completely before cutting
This is the hardest part—waiting. Place the pan on a cooling rack and let the bars cool completely, at least 2 hours.
Once cool, use the parchment overhang to lift the whole slab out of the pan. Place on a cutting board and use a sharp knife to cut into squares or bars.
For super clean edges, chill the bars in the fridge for about 30 minutes before cutting.
Servings & Timing
- Yield: About 24 bars (cut into 4 rows by 6 rows)
- Prep Time: 15–20 minutes
- Bake Time: 35–45 minutes total
- Cooling Time: About 2 hours
- Total Time: Around 3 hours, with most of that hands-off cooling time
If you’re planning for a party or event, I like to bake these the day before. The flavor actually settles in and improves by the next day.
Easy Variations and Flavor Twists
Once you’ve tried the classic Raspberry Almond Shortbread Bars Recipe, you might want to play around a bit. Here are some simple ideas:
- Mixed berry version – Use a combination of raspberry and blackberry or blueberry jam for layered berry shortbread bars.
- Lemon raspberry bars – Add extra lemon zest to the crust and a drizzle of lemon glaze on top after baking.
- Nut-free version – Skip the ground almonds and sliced almonds, and add a pinch more vanilla for flavor.
- Chocolate raspberry bars – Sprinkle mini chocolate chips over the raspberry layer before adding the crumb topping.
- Apricot or cherry twist – Swap the raspberry jam for apricot, cherry, or strawberry for a different but equally lovely bar.
- Gluten-free raspberry almond crumb bars – Use a 1:1 gluten-free baking flour blend; the texture is slightly more tender but still delicious.
How to Store, Freeze, and Make Ahead
These raspberry almond shortbread bars are very friendly to busy schedules. Here’s how to keep them at their best.
Room temperature:
- Store the bars in an airtight container at cool room temperature for 2–3 days.
- Layer them with parchment paper or wax paper so they don’t stick together.
Refrigerator:
- For longer storage, keep them in the fridge for up to 5–6 days.
- Let them sit at room temperature for about 15–20 minutes before serving so the butter softens and the texture returns.
Freezer:
- Place cooled, cut bars on a baking sheet and freeze until firm.
- Transfer to a freezer bag or airtight container, with parchment between layers.
- Store for up to 2–3 months.
To serve from frozen, let them thaw overnight in the fridge or on the counter for about an hour. No reheating is needed, though they’re lovely slightly warmed if you like.
Make-ahead tips:
- Bake the bars 1–2 days before you need them; they hold up beautifully.
- You can also make the dough ahead, wrap it well, and chill it for up to 2 days before pressing it into the pan and baking.
Helpful Notes From My Kitchen
A few little things I’ve learned after making these raspberry almond shortbread bars more times than I can count:
- Use good jam. Since the raspberry layer is front and center, a better jam really does make a difference. Look for one with fruit listed first on the ingredient list.
- Don’t skimp on the almond extract. It may seem strong straight from the bottle, but baked into the shortbread it becomes that “what is that wonderful flavor?” note.
- Watch the bake time. Every oven runs a little different. Start checking a few minutes early; the bars are done when the top is just golden and the center doesn’t jiggle.
- Let them cool completely. I know, it’s tempting to cut into them while warm, but the jam needs time to set. Warm cuts will slide and look messy.
- Chill for super neat slices. If you want picture-perfect raspberry almond dessert bars for a party tray, chilling before cutting really helps.
- Small bars go a long way. These are rich, so smaller pieces still feel satisfying. Great for potlucks where people like to sample several desserts.
And honestly, if one or two bars fall apart while you’re cutting—you just discovered the baker’s treat. No complaints there.
FAQs About Raspberry Almond Shortbread Bars
1. Can I use frozen raspberries instead of jam?
Yes, but you’ll want to cook them down first. Simmer frozen raspberries with a bit of sugar and cornstarch until thickened, then cool before spreading on the crust.
2. My crust turned out dry and crumbly. What went wrong?
Usually that means there was too much flour or the bars were overbaked. Make sure you measure flour by spooning it into the cup and leveling, and pull the bars out when they’re just turning golden.
3. Can I make these raspberry almond shortbread bars gluten-free?
Yes, use a 1:1 gluten-free baking flour blend and check that your jam and almond extracts are gluten-free as well. The texture will be a touch more delicate but still very good.
4. Do I have to use almond extract?
No, but it’s part of the magic of these almond shortbread cookie bars. If you really dislike almond, skip it and use extra vanilla instead.
5. Can I cut this recipe in half?
Absolutely. Use an 8×8-inch or 9×9-inch pan and reduce the baking time slightly, checking a few minutes early.
6. Why did my jam layer bubble over the sides?
That usually happens if the jam goes all the way to the very edge or if you used a very thin, runny jam. Leave a tiny border around the edges and use a thicker, spoonable jam or preserves.
7. Can I use a different nut on top?
Yes. Sliced or slivered almonds are classic, but chopped pecans, walnuts, or even pistachios are lovely on these raspberry almond crumb bars.
8. Are these bars good for mailing in care packages?
Yes, they’re quite sturdy once cooled and cut. Wrap each bar in wax paper or plastic wrap, then nestle them snugly in a tin or box so they don’t slide around.
Final Thoughts on This Raspberry Almond Shortbread Bars Recipe
These raspberry almond shortbread bars hit that sweet spot—familiar and cozy like an old-fashioned cookie, but pretty enough to feel special for holidays, showers, or a simple Sunday coffee break. The combination of buttery almond shortbread crust, bright raspberry jam, and crunchy almond topping is one I never get tired of.
If you try this Raspberry Almond Shortbread Bars Recipe, I’d love to hear how it went—tell me what jam you used, how you served them, or what tweaks you made. And if you enjoy bar cookies, you might also like experimenting with other flavors, like lemon, cherry, or blueberry, using this same easy raspberry shortbread recipe as your base.
Raspberry Almond Shortbread Bars
Ingredients
- 1 cup unsalted butter softened; 2 sticks / 226 g
- 3/4 cup granulated sugar 150 g; use 1/2 cup for a less sweet crust if desired
- 1/4 teaspoon fine sea salt reduce to a pinch if using salted butter
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour 270 g, spooned and leveled; do not pack
- 1/4 cup finely ground almonds or almond flour about 25 g; optional but recommended
- 3/4–1 cup raspberry jam or preserves 240–300 g; seedless or seeded, good-quality and fairly thick
- 1 teaspoon fresh lemon zest optional, stirred into the jam
- 1/2 cup sliced almonds 40 g; for topping
- nonstick baking spray for greasing the pan, optional if using parchment
- parchment paper to line the pan with overhang for easy removal
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly spray the parchment and exposed sides of the pan with nonstick baking spray.nonstick baking spray, parchment paper
- In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed (or in a stand mixer with the paddle attachment) for 2–3 minutes, until light, fluffy, and slightly paler. If mixing by hand, use a sturdy wooden spoon; it will take a bit longer.1 cup unsalted butter, 3/4 cup granulated sugar
- Add the egg, vanilla extract, and almond extract to the creamed butter and sugar. Mix until fully combined and smooth, scraping down the sides of the bowl as needed.1/4 teaspoon fine sea salt, 1 large egg, 1 1/2 teaspoons pure vanilla extract, 1 teaspoon almond extract
- In a separate bowl, whisk together the flour, salt, and finely ground almonds or almond flour (if using). Add the dry mixture to the wet ingredients in two additions, mixing on low speed just until a soft, thick dough forms and no dry streaks of flour remain. Do not overmix.1/4 teaspoon fine sea salt, 2 1/4 cups all-purpose flour, 1/4 cup finely ground almonds or almond flour
- Transfer about 2/3 of the dough to the prepared pan. Press it evenly into the bottom with clean hands or the back of a measuring cup, forming a smooth, even almond shortbread layer all the way to the edges. Set the remaining 1/3 of the dough aside for the crumb topping.
- Bake the crust at 350°F (175°C) for 12–15 minutes, until the edges look set and just barely start to turn light golden but are not browned. Remove from the oven and let the crust cool for about 5 minutes while you prepare the jam layer.
- In a small bowl, stir the raspberry jam to loosen it to a spreadable consistency. If using lemon zest, stir it into the jam. If the jam is very thick or cold, warm it briefly in the microwave for 10–15 seconds to make it easier to spread.3/4–1 cup raspberry jam or preserves, 1 teaspoon fresh lemon zest
- Carefully spread the raspberry jam mixture over the warm shortbread crust, leaving a very small border around the edges so the jam does not burn or bubble over. Aim for an even layer without bare spots.3/4–1 cup raspberry jam or preserves
- Pinch off small pieces of the remaining dough and scatter them evenly over the raspberry layer. You want a crumbly topping with bits of jam peeking through rather than a solid second crust.
- Sprinkle the sliced almonds evenly over the top of the crumbs. They will toast as the bars bake, adding crunch and flavor.1/2 cup sliced almonds
- Return the pan to the oven and bake at 350°F (175°C) for 25–30 minutes, or until the top is light golden, the almonds are lightly toasted, and the jam is bubbling gently around the edges. If the almonds brown too quickly, tent the pan loosely with foil for the last 5–10 minutes.
- Place the pan on a cooling rack and let the bars cool completely, at least 2 hours, so the jam layer can set. Use the parchment overhang to lift the slab from the pan, transfer to a cutting board, and cut into 24 bars (4 rows by 6 rows). For extra neat slices, chill the bars in the refrigerator for about 30 minutes before cutting.
Notes
VARIATIONS: Use mixed berry jam, apricot, cherry, or strawberry instead of raspberry; add extra lemon zest to the crust and a lemon glaze after baking; sprinkle mini chocolate chips over the jam before the crumb topping; or make nut-free by omitting the almond flour and sliced almonds and using extra vanilla. For gluten-free bars, use a 1:1 gluten-free baking flour blend that includes xanthan gum.
TIPS: Use good-quality jam with fruit listed first for best flavor. Measure flour by spooning and leveling to avoid a dry, crumbly crust. Do not skip cooling completely before cutting; warm bars will be messy. Smaller pieces go a long way—these bars are rich and buttery.
