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If you're into the flavor of marzipan, then you'll like these layered almond shortbread bars. #raspberry #almond #shortbread #barcookies

Layered Almond Shortbread Bars

These layered almond shortbread bars have buttery, crumbly shortbread, an almond paste filling, and any jam you want (I like sweet/tart raspberry).
Course Dessert
Cuisine American
Keyword almonds, bars, cookies, dried fruit, jam, nuts, raspberry, shortbread cookies
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 24 people
Calories 238 kcal

Ingredients

Shortbread

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1 1/2 sticks unsalted cold butter cut into 1/2 T portions
  • 2 large egg yolks
  • 1 tsp vanilla extract

Almond Filling

  • 10 oz almond paste
  • 2/3 cup granulated sugar
  • 1/2 stick unsalted butter room temperature
  • 4 large eggs room temperature
  • 1 tsp vanilla extract

Assembly

  • 3/4 cup raspberry jam

Instructions

Shortbread

  1. Combine the flour, sugar, and salt. Cut in the butter. Mix in the yolks and vanilla until combined. The dough should clump together when squeezed.
  2. Pat into a greased 11 x 15" pan. Bake at 350F for 15 minutes until set and cream colored. Cool.

Almond Filling

  1. Place the almond paste in a medium bowl. Add the sugar in a steady stream and mix until crumbly and combined. Mix in the butter until combined. Add the eggs 1 at a time and beat well after each. Mix in the vanilla.

Assembly

  1. Spread the jam over the crust. Spread the filling over the jam. Bake at 350F for 30-35 minutes until almond filling looks set and is just firm.

Recipe Notes

From Baking for All Occasions by Flo Braker.