- Total Time
Like a healthy linzertorte minus the top crust. Works well with chopped fresh apricots, blueberries or mixed berries, too.
all-purpose flour1 ¼ cup(s)
powdered sugar⅓ cup(s)
unsalted butter8 Tbsp, cut into small pieces
almond extract1 ½ tsp
preserves1 cup(s), red raspberry
unsweetened frozen raspberries1 cup(s)
powdered sugar1 Tbsp, for garnishing
- Preheat oven to 350ºF.
- 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.
- 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.
- 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.
- 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.