Raspberry Almond Shortbread Bars With Raspberry Almond Butter Swirl

These Raspberry Almond Shortbread Bars are the perfect blend of buttery shortbread, tangy raspberry, and nutty almond flavors. The swirl of raspberry-almond butter adds a beautiful visual appeal and an extra layer of deliciousness. These bars are surprisingly easy to make and are guaranteed to be a crowd-pleaser – perfect for afternoon tea, a special occasion, or simply a delightful treat with a cup of coffee. The combination of textures, from the crumbly shortbread to the smooth swirl and crunchy almond slivers, makes every bite a delight. Let’s dive into what you’ll need to create these irresistible bars!

Ingredients You’ll Need

• 200g (1 ¾ cups) All-Purpose Flour: The foundation of our shortbread, providing structure and a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 100g (1 cup) Almond Flour: Adds a delicate nutty flavor and a slightly more tender texture to the shortbread. Using blanched almond flour (skins removed) will result in a lighter color and finer texture.
• 150g (⅔ cup) Unsalted Butter, Softened: Crucial for creating a tender and flavorful shortbread. The butter *must* be softened, but not melted. It should be pliable and easily creamed with the sugar. Using unsalted butter allows you to control the overall saltiness of the bars.
• 80g (⅓ cup) Powdered Sugar: Also known as confectioners’ sugar, this adds sweetness and helps create a tender crumb. It dissolves more readily than granulated sugar, resulting in a smoother texture.
• ¼ tsp (1g) Salt: Enhances the flavors of the other ingredients and balances the sweetness. A good quality sea salt is recommended.
• 120g (½ cup) Smooth Unsweetened Almond Butter: Provides a rich, nutty base for our raspberry swirl. Ensure it’s smooth and well-stirred, as the oil can separate.
• 80g (⅓ cup) Raspberry Jam (No Added Alcohol): The star of the swirl! Choose a high-quality raspberry jam with a vibrant flavor. It’s important to select a jam *without* added alcohol, especially if serving to children or those who avoid alcohol.
• 30g (¼ cup) Powdered Sugar: Used in the swirl to add sweetness and help create a smooth, spreadable consistency.
• 1 tsp (5ml) Lemon Juice: Brightens the raspberry flavor and adds a touch of acidity to balance the sweetness. Freshly squeezed lemon juice is always best.
• Pinch of Salt (for swirl): A tiny pinch of salt in the swirl enhances the raspberry and almond flavors.
• 30g (¼ cup) Toasted Almond Slivers: Adds a delightful crunch and visual appeal. Toasting the almond slivers brings out their nutty flavor.
• 60g (¼ cup) White Chocolate (Halal-Certified), Melted: Provides a beautiful finishing touch and a subtle sweetness. Using halal-certified white chocolate ensures it meets specific dietary requirements.

Optional Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• Almond Flour: If you don’t have almond flour, you can substitute it with an equal amount of all-purpose flour, but the bars will lose some of their almond flavor and delicate texture.
• Raspberry Jam: Strawberry or blackberry jam can be used as a substitute, but the flavor profile will change.
• White Chocolate: Milk chocolate or dark chocolate can be used instead, depending on your preference.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Line a 20 x 30 cm (8 x 12 in) baking pan with parchment paper, leaving an overhang on the sides. This parchment paper sling will make it incredibly easy to lift the finished bars out of the pan for cooling and cutting.
2. Create the Shortbread Dough: In a large bowl, cream together the softened butter and 80g of powdered sugar until the mixture is light and fluffy. This step is crucial for achieving a tender, melt-in-your-mouth texture. Use an electric mixer for best results. Gradually add the all-purpose flour, almond flour, and ¼ tsp salt, mixing until a smooth dough forms. Be careful not to overmix, as this can develop the gluten in the flour and result in tougher bars.
3. Press the Base Layer: Press two-thirds of the dough evenly into the prepared baking pan. Use your fingers or the bottom of a measuring cup to ensure the dough is firmly packed and the surface is smooth. This forms the foundation of your Raspberry Almond Shortbread Bars.
4. Make the Raspberry-Almond Butter Swirl: In a separate small bowl, combine the almond butter, raspberry jam, 30g powdered sugar, lemon juice, and a pinch of salt. Mix well until you achieve a glossy, spreadable swirl filling. The lemon juice brightens the flavors and balances the sweetness.
5. Swirl It Up: Drop spoonfuls of the raspberry-almond butter swirl over the pressed shortbread base. Then, using a spatula or the back of a spoon, gently drag through the mixture, creating beautiful visible ribbons. Don’t overmix – you want distinct swirls of raspberry and almond butter.
6. Add the Crumb Topping: Crumble the reserved dough over the top of the swirled base. Gently press the crumbs to help them adhere, creating a delightful textured crumb topping. This adds a lovely contrast in texture to the smooth base and swirl.
7. Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the edges turn a light golden brown. Keep a close eye on the bars during the last few minutes of baking to prevent them from burning.
8. Cool and Set: Remove the baking pan from the oven and let the bars cool in the pan on a wire rack for 10 minutes. Then, lift the parchment paper sling and transfer the bars to the wire rack to cool completely. This prevents the bars from becoming soggy.
9. Drizzle with White Chocolate: Melt the white chocolate in a heat-proof bowl over simmering water (double boiler) or in short bursts in the microwave, stirring frequently until smooth. Be careful not to overheat the chocolate, as it can seize up. Drizzle the melted chocolate over the cooled bars in a thin, river-like pattern.
10. Garnish with Almonds: Scatter the toasted almond slivers over the chocolate drizzle while the chocolate is still wet, allowing them to stick as the chocolate sets. This adds a final touch of crunch and visual appeal.
11. Cut and Serve: Using a sharp knife warmed under hot water (this helps create clean cuts), cut the cooled slab into even bars. Serve on a rustic wooden board or a clean white plate.

The Science Behind the Shortbread: Why This Recipe Works

The magic of shortbread lies in its high fat content. The butter, combined with the almond flour, creates a tender, crumbly texture. Using both all-purpose and almond flour provides structure while maintaining a delicate bite. The ratio of butter to flour is key – too little butter, and the bars will be tough; too much, and they might spread too thin. The powdered sugar contributes to the tenderness and adds a subtle sweetness. The raspberry and almond butter swirl not only adds incredible flavor but also introduces moisture, keeping the bars from becoming overly dry.

Tips for Toasting Almond Slivers

Toasting almond slivers elevates their flavor and adds a delightful crunch. Spread the slivers in a single layer on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5-7 minutes, or until golden brown and fragrant. Watch them closely, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until golden brown. Let them cool completely before scattering them over the chocolate.

Choosing the Right Raspberry Jam

Selecting the right raspberry jam is crucial for the best flavor. Opt for a high-quality raspberry jam *without* added alcohol. The alcohol can interfere with the texture of the swirl and the overall flavor profile. Seedless raspberry jam is preferred for a smoother swirl, but seeded jam will also work beautifully. Look for a jam that has a vibrant raspberry flavor and a good consistency.

Storing Your Raspberry Almond Shortbread Bars

These bars are best enjoyed within 3-4 days. Store them in an airtight container at room temperature. If you live in a warm climate, you can store them in the refrigerator to prevent the chocolate from melting. They can also be frozen for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container.

Frequently Asked Questions

Can I use different nuts?

Yes, you can substitute other nuts for the almond flour and slivers. Pecans, walnuts, or hazelnuts would all be delicious options.

Can I make these gluten-free?

To make these gluten-free, use a gluten-free all-purpose flour blend.

Can I make the dough ahead of time?

Yes, you can make the shortbread dough ahead of time and store it in the refrigerator for up to 2 days. Let it soften slightly before pressing it into the pan.

Enjoy Your Homemade Treats!

These Raspberry Almond Shortbread Bars are the perfect sweet treat for any occasion. Their delightful combination of buttery shortbread, tangy raspberry, and crunchy almonds is sure to impress. Don’t forget to save this recipe to your Pinterest board for easy access later! Save to Pinterest!

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