Raspberry Almond Bars

One dough does double duty here: pressed as a shortbread base, crumbled as a streusel top, with a bright band of raspberry jam in between. They travel well, keep for days, and taste like a bakery paid attention to the gluten-free case.

Yield: 16 bars · Time: 55 min

Ingredients

• 1 1/2 cups (210 g) gluten-free all-purpose flour blend
• 1 cup (100 g) almond flour
• 2/3 cup (135 g) sugar
• 1/2 tsp salt
• 3/4 cup (170 g) cold butter, cubed
• 1 egg yolk
• 1 tsp almond extract
• 1 cup raspberry jam
• 1/2 cup sliced almonds

Directions

1. Mix the flours, sugar, and salt; cut in the butter, then work in the yolk and extract until clumpy.
2. Press two-thirds into a lined 8×8 pan; bake at 350°F (175°C) for 15 minutes.
3. Spread the jam over the hot base.
4. Crumble the remaining dough on top and scatter with sliced almonds.
5. Bake 25–28 more minutes until golden; cool fully before cutting.

Pro tip: Chill the finished pan 30 minutes before slicing and the bars cut into clean squares instead of crumbles.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.