Scale
arrow_back Recipe

Recipe Git v1

Raspberry Almond Shortbread Bars

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Drink, Bread, Vegan, Baked

Tags: medium difficulty, recipes for dessert, recipes from foodista, recipes using almond flour, recipes using chia, recipes using coconut oil, recipes using maple syrup, recipes using raspberry, recipes with images, recipes without cooking time, recipes without servings, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARaspberry_Almond_Shortbread_Bars)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARaspberry%20Almond%20Shortbread%20Bars&oldid=4618210

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Shortbread crust

  • 2 cups almond flour
  • 2 tbsp coconut oil
  • 1 pinch salt
  • 1 tsp vanilla extract
  • ⅓ cup maple syrup

Jam filling

  • 2 cups frozen raspberries
  • 1 tbsp freshly-squeezed lemon juice
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp chia seeds
  • 1 tsp tapioca starch

Topping

  • ¼ recipe shortbread crust (see above)
  • ¼ cup chopped almonds

Directions

Shortbread crust

  1. Preheat the oven to 180°C.
  2. Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together.
  3. Spread the dough onto a greased baking tray. Press down slightly with a spatula until the layer is evenly spread over the bottom of the tray.
  4. Prick the crust all over with a fork. Bake for approximately 15 minutes in the preheated oven.
  5. Remove from the oven and set aside.

Jam filling

  1. Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat. Stir often to prevent the jam from burning.
  2. Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
  3. Break down any raspberry pieces that may be too big before removing from the heat and allowing to cool down.

Assembly and baking

  1. Once cooled, spread the jam evenly all over the shortbread base.
  2. Prepare the quarter-recipe of crust to use as topping.
  3. Crumble topping and combine with almonds. Sprinkle topping over the jam spread. Place the tray back in the oven to bake for a further 15–20 minutes.
  4. Once golden brown, remove from the oven and allow to cool.