raspberry almond bars

I only made slight adjustments to this recipe. Martha calls them blondies, but to me they were more like dense cake bars. If you like almond flavored things this is a good recipe. You can swap out the raspberries for cherries or anything else that pairs well with almonds.

toasting nuts in a pan

raspberry almond bars 

recipe from Martha Stewart (I made very minor changes)

1 stick of unsalted butter, at room temperature

1 2/3 cups all-purpose flour 

1 teaspoon baking powder 

3/4 teaspoon salt 

1 cup packed light-brown sugar 

 2 large eggs 

1 teaspoon pure vanilla extract

3/4 teaspoon pure almond extract

3/4 cup sliced almonds, toasted 

1 cup or more raspberries (I used frozen)

powdered sugar, for dusting 

Preheat oven to 325 degrees. 

Line a 9-inch square baking pan with foil or parchment paper.  Butter or spray (I use a baking spray)

In a bowl sift the flour, baking powder, and salt.

Cream butter and sugar in the bowl on medium speed until pale and fluffy, about 2-3 minutes. 

Add eggs, vanilla and almond extract; mix until combined. 

Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix in half of the almonds into batter. 

Pour batter into prepared pan; spread with a spatula. Scatter berries and the rest of the almonds on top of the batter.

Bake for about 25 to 30 minutes until nice and golden brown.  

Once cooled, dust with powdered sugar and then cut into squares.