Raspberry Almond Squares Recipes

RASPBERRY ALMOND BARS

Steps:

• Preheat oven to 375°F. Line an 8-inch-square baking pan with foil, leaving two overhanging sides. Coat with cooking spray.
• Combine raspberries, ¼ cup water, and granulated sugar in a medium saucepan. Cook over medium heat, stirring with a wooden spoon to break up the berries, until bubbling and starting to thicken, about 8 minutes. Combine the remaining ¼ cup water and cornstarch in a small bowl. Add to the berry mixture and continue cooking, stirring, until it reaches jam-like thickness, about 3 minutes more. (You should have about 1 cup filling.) Remove from heat and set aside.
• Beat confectioner's sugar, whole-wheat flour, almond flour, butter, salt, and almond extract in a mixing bowl with an electric mixer on low speed until the mixture is the texture of wet sand. Reserve ⅓ cup of the dough. Press the remaining dough into the prepared pan.
• Spread the raspberry filling over the crust. Crumble the reserved dough over the raspberry filling. Bake until the filling is set and the topping is beginning to brown, 30 to 33 minutes. Let cool completely in the pan on a rack. Using the overhanging foil, lift the bars from the pan and cut into squares.

SWEDISH RASPBERRY ALMOND BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.

RASPBERRY ALMOND BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. , Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

RASPBERRY ALMOND SQUARES

Steps:

• Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the jam, applesauce, and sugar until the mixture registers 240°F on a sugar thermometer (about 15 minutes), stirring constantly with a wooden spoon or heatproof spatula. Immediately remove the pan from the heat, stir in the lemon extract and chopped almonds, and turn the mixture into the prepared pan. Press the whole almonds on the top of the candy in evenly spaced rows of 8 across in each direction. Let the candy cool completely at room temperature (about 45 minutes).
• Remove the candy from the pan by lifting out the plastic wrap. Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up. With a large chef's knife, and using the whole almonds as a guide, cut the candy evenly into 1-inch squares.
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Holding a square by the top half, dip the bottom and sides of the square into the chocolate, leaving the top exposed. Remove the square from the chocolate, carefully shake off the excess chocolate, and place the square onto the paper. Repeat with the remaining squares. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place each square in a paper candy cup. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute blackberry jam or strawberry jam for the raspberry jam. Substitute other nuts for the almonds.

ALMOND RASPBERRY SQUARES

Steps:

• In electric mixer, cream butter, brown sugar and sugar until light, then beat in egg yolk and lemon extract.
• Measure flour, cinnamon, salt and baking powder into a small bowl and stir to mix, then mix into the butter mixture.
• Stir in almonds until well mixed and crumbly.
• Grease an 8 inch square baking dish with butter, then pat half of the dough into bottom of dish.
• Measure preserves into a small dish and stir until it is of an easy spreading consistency; dump onto middle of dough in pan and spread as evenly as possible to 1/4 inch of sides of pan.
• Crumble remaining dough evenly over top, all the way to sides, then press lightly.
• Bake for about 30 minutes in a preheated 350 degree (Fahrenheit) oven.
• Remove from oven and cool completely if you can wait that long, then cut into sixteen squares.

RASPBERRY ALMOND JAM BARS

Steps:

• Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
• Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350° for 25-30 minutes until top layer of dough is lightly browned.
• You can use any type of jam you prefer.

RASPBERRY ALMOND BARS

Steps:

• Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
• Spread with raspberry jam.
• Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
• Divide batter in half. Colour half pink and half green.
• First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
• Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
• Frosting:.
• Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
• Let set and then cut into bars.

RASPBERRY-ALMOND SQUARES

Steps:

• Set the oven at 350 degrees.
• Lightly butter a 9-by-13-inch pan.
• Line the pan with waxed paper, letting the sides extend over the edges.
• Butter the paper and dust it with flour.
• In a food processor fitted with the steel blade, work the sugar and almonds until they are finely chopped.
• Remove from the bowl.
• Cut the butter into pieces and add them to the processor with the flour and salt.
• Work in on-off motions until the mixture forms crumbs.
• Mix the yolk with the almond extract.
• Add it to the flour mixture.
• Add the nut mixture.
• Pulse just to combine them.
• Spread more than half the crumb mixture in the prepared pan, patting it down gently.
• Drop the jam over the mixture.
• Sprinkle with the remaining crumbs, patting them very gently.
• It's OK if jam peeks through the crumbs.
• Transfer the pan to the hot oven and bake the mixture for 40 to 50 minutes or until the top is golden brown and the jam is bubbling.
• Cool the pan on a wire rack.
• Using the sides of the waxed paper, slide the rectangle of dough onto the rack.
• Let it cool completely, then set it on a cookie sheet and chill the dough.
• Use a serrated-edge knife in a sawing motion to cut the dough into 18 bars.
• Sprinkle with confectioners' sugar before serving.
• Store in an airtight container.