5

Raspberry Squares

Total Time
1 hr 58 min
Prep
8 min
Cook
50 min
Serves
24
Difficulty
Easy
Like a healthy linzertorte minus the top crust. Works well with chopped fresh apricots, blueberries or mixed berries, too.
Ingredients

all-purpose flour

1 cup(s)

powdered sugar

cup(s)

unsalted butter

8 Tbsp, cut into small pieces

almond extract

1½ tsp

preserves

1 cup(s), red raspberry

unsweetened frozen raspberries

1 cup(s)

powdered sugar

1 Tbsp, for garnishing

Instructions

  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.

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