This recipe is perfect for the holidays and beyond.
Chef Lesli Sommerdorf from Harmons demonstrated how easy this recipe for Raspberry Bars is to make and enjoy!
Makes 60-70 (1”) bars
1/2 cup sliced almonds
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 3/4 cups sifted unbleached all-purpose flour
1/2 cup raspberry jam
3/4 cup powdered sugar
1/4 tsp almond extract
2 1/2 tsp hot water
In a small frying pan over medium-high heat, add the sliced almonds. Cook, tossing the almonds in the pan often, until lightly golden brown, about 5 minutes. Transfer to a plate or work surface to cool and set aside.
Preheat oven to 375°.
In a stand mixer fitted with the paddle attachment, cream butter and granulated sugar. Add flour and mix until just combined. In bowl, work dough gently together with fingertips. Transfer dough to a work surface and divide dough into 5 equal parts.
On a baking sheet, roll each piece of dough into a log the length of baking sheet, about 15-17” long and ½” in diameter, spacing each log apart evenly. Using your index finger, press an even indentation down center of each log.
Bake logs for 10 minutes. Remove from oven and fill grooves with raspberry jam. Return bars to oven and bake until lightly golden, about another 10 minutes.
Meanwhile, in a small bowl and using a fork, combine powdered sugar, almond extract, and hot water.
Remove bars from oven and let cool 5 minutes. Drizzle frosting over warm bars with tines of fork length of bars. Sprinkle with sliced almonds and press lightly into frosting. Cut bars with a sharp knife into 1” bars while still warm.
From Eleanor Kondo Ream
For more information please visit harmonsgrocery.com.