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Raspberry Almond Bars (and an award)

April 23, 2008

Waiting for me this morning, there was a lovely note from Lori, aka Recipe Girl: I was one of the blogs she named for the “Blog of Distinction” award! Aww…thanks, Lori! I’m so flattered, and really, it made my day! If you haven’t yet been over to her blog, you should make a visit: I’ve recently been really enjoying her string of Ina recipes, and she has some great suggestions for Cinco de Mayo (coming up!)

Part of the idea behind this award is that you share the love: i.e., pass it along to others. I knew right away who I wanted to pass this award along to.

Kristin over at The Kitchen Sink — Kristin began blogging around the same time I did. I eagerly await her new posts, because I know that without fail, her recipes will likely go immediately onto my “to cook” list. She’s got a wonderful writing style, tells great stories, and her pictures are always really beautiful! I also enjoy how she shares “process” pictures, not just the finished product.

Gretchen Noelle at Canela & Comino — Another one of my “regular reads.” I really enjoy how varied and interesting both her recipes and stories are about the food she makes — it’s intriguing to read about Peruvian culture through the eyes of a food-lover. Oh, and the photography is great, too! :)

So thanks again, Lori! And kudos to you, Kristin and Gretchen Noelle.

News like this deserves some type of food to celebrate, right? (That’s always the motto in my house.) I made these raspberry almond bars a few weeks back as an experiment, and they were pretty delicious. They have a brown sugar shortbread crust (with chopped almonds), and I used frozen raspberries and raspberry jam for the topping. Sprinkled with sliced almonds, they’re jewel-like in their little paper cups. Nice for spring!

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Raspberry Almond Bars

Ingredients
Crust:
1/2 cup whole almonds
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup brown sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small pieces

Filling:
1 10-ounce package frozen raspberries, thawed
1/2 cup raspberry jam
zest of 1 lemon
5 teaspoons all purpose flour

For the top:
sliced almonds (about 1/2 cup)

Directions

Preheat the oven to 350 F. Line a 9×9 inch pan with foil, then butter the foil.

Place the almonds in the bowl of a food processor and pulse until they’re coarsely chopped. Add the flour, salt, and brown sugar and pulse quickly, just a few times, to blend. Add the bits of cold butter and pulse until the mixture forms clumps.

Turn the dough out into the 9×9 pan, and use your fingers to press it down evenly to form the crust. Bake this crust for about 25 minutes, until light golden brown.

Meanwhile, mix together the thawed raspberries, raspberry jam, flour, and lemon zest in a medium bowl.

When the crust comes out of the oven, pour the raspberry mixture over it and smooth with a spatula. Sprinkle the sliced almonds evenly over the top of the pan.

Return to the oven and bake for another 25-30 minutes.

Makes 12 bars.

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15 Comments leave one →
  1. April 23, 2008 4:33 pm

    Amy, you are so sweet! Thanks so much! I am always in awe of your photos and what you share so I am especially honored that you enjoy reading my blog. Congrats on your well deserved award as well!

  2. Lynne permalink
    April 23, 2008 4:33 pm

    Congratulations, Amy on this well-deserved award! I am sure many of your regular readers will agree, you have a wonderful blog; great photography, interesting stories and delicious recipes, with helpful and informational instructions. I look forward to reading your posts each day and just might celebrate your win with some raspberry almond bars. They look yummy!

  3. Kristin at The Kitchen Sink permalink
    April 23, 2008 4:54 pm

    Amy: First, congrats on your award! And thank you so much for passing it on to me! You made my day!!! Now, on to the important stuff: those bars! They are gorgeous and I bet they are delicious. I think I might just have to bake them to find out for myself …

    Thanks again,
    Kristin

  4. April 23, 2008 5:44 pm

    Congratulations on the award! You have beautiful photographs and luscious food on your blog.

    Your raspberry bars look awesome. I’m definitely going to save this recipe!

  5. April 24, 2008 12:56 am

    These bars look amazing!

  6. April 24, 2008 1:09 am

    These are GORGEOUS! So pretty :)

    I love different kinds of shortbread bars.

  7. Maggie permalink
    April 24, 2008 7:44 am

    Congratulations on your award Amy!!! The raspberry bars look delicious!

  8. April 24, 2008 8:21 am

    I’m bookmarking this recipe – it looks so good!
    And it’s a good thing I can use frozen raspberries, it’s not so easy finding them fresh around here.

  9. April 24, 2008 9:34 am

    Congratulations! You deserve it–your blog is full of delicious recipes and I love your writing style.

    Those bars are right up my alley. Raspberry, shortbread and almonds? Three things made for each other.

  10. April 24, 2008 12:31 pm

    Those bars look great! My Aunt recently made something very similar but used cherries, they were good too.

  11. April 24, 2008 1:53 pm

    congrats on the award! :D
    i love raspberries with almonds. when i was working at this cake store, i used to go to the fresh bakery just next door (my store only sold 3 types of specialty chocolate fudge cake & uber dark choc ice cream) for these raspberry almond scones. they were wicked!

    great pics. x

  12. April 24, 2008 3:05 pm

    These look delicious. What a great combo.

  13. April 24, 2008 10:49 pm

    Those bars are beautiful! Congrats on your award, well deserved. And I must admit, I’m quite the addict of Gretchen’s blog, too :)

  14. April 26, 2008 8:01 am

    Congradulations and the raspberry bars look delicous! Your photography is great as always.

  15. May 18, 2009 12:53 am

    Just had to pop in say your photography is stunning! Looks as if I could just pluck those raspberry bars right off the screen. Keep up the yummy work! :)

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