Raspberry Jam Bars

Raspberry Jam Bars

By Jaime Mormann




  • 1 cup (2 sticks or 224g) unsalted butter at room temperature
  • 2 cups (380g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 4 eggs
  • 3 cups (300g) unbleached all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup (8 ounces) raspberry jam
  • 1 cup powdered sugar
  • 2 tablespoons cream
  • 1 teaspoon pure almond extract


Preheat oven to 350 degrees 180 degrees celsius). Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

Spread three-fourths of the mixture into the prepared pan. Distribute the jam be teaspoonfuls evenly over the batter. Drop the rest of the batter by tablespoonfuls over the jam, and bake for 20-25 minutes, or until the edges start to turn golden brown.

Allow to cool, and cut into 3 inch squares. Whisk together the powdered sugar, cream, and almond extract, and drizzle over the bars.

Article Posted 7 years Ago

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