Photo of Raspberry squares by WW

Raspberry squares

Total Time
1 hr 58 min
8 min
50 min
Like a healthy linzertorte, a traditional Austrian pastry, minus the top crust, but still equally impressive-looking and delicious. These bars are the perfect take-with-you dessert, and you'll love serving them to guests after a dinner party. They feature both frozen raspberries as well as red raspberry preserves, which nicely complement the almond extract. The bottom crust comes together quickly in the food processor with typical pantry ingredients, while the fruity filling takes just minutes to make in a small saucepan. Dust some powdered sugar on top of the cooled bars for the final, sweet, luxurious touch. This recipe also works well with chopped fresh apricots, blueberries, or mixed berries, too.


All-purpose flour

1 cup(s)

Powdered sugar (confectioner's)


Unsalted butter

8 Tbsp, cut into small pieces

Almond extract

1½ tsp


1 cup(s), red raspberry

Unsweetened frozen raspberries

1 cup(s)

Powdered sugar (confectioner's)

1 Tbsp, for garnishing


  1. Preheat oven to 350ºF.
  2. Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
  3. Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just starts to turn golden, about 20 minutes.
  4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves turn to liquid and frozen raspberries are thawed, about 3 to 5 minutes.
  5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar. Yields 1 square per serving.