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Almond Raspberry Bars




Source of Recipe


Karina Anna 2004


Recipe Introduction


This makes 15-18 generous squares; 20 to 24 smaller.


List of Ingredients






1 cup butter, or GF/CF margarine, softened
3/4 cup packed brown sugar
1 large egg, slightly beaten (or egg sub)
1/2 teaspoon GF almond extract (or GF vanilla)
2 cups almond flour (almonds processed into meal)* (1
1/2 cups almond meal with 1/2 cup GF flour mix also
works for a more cakey crust)


3/4 cup seedless red raspberry jam (Smuckers is GF)
1/2 cup flaked coconut

Optional drizzle:: melted chocolate chips

Preheat oven to 350 degrees F (175 degrees C).


Recipe




Line a large baking/brownie pan, about 9 x 13, with
greased aluminum foil (I use light olive oil) or
parchment paper.

Make the Crust: In a large mixing bowl, beat the
butter till fluffy, and add the brown sugar; cream
until smooth. Beat in one egg and the almond/vanilla
extract.

Mix in the almond flour by hand and stir until a moist
dough forms. It will be sticky, but workable. Transfer
the dough into the prepared foil-lined dish and press
it out evenly with moistened fingers.

Bake the crust for 20 to 25 minutes, or until golden
(it will puff up a bit, this will settle when cooled).
Set on a cooling rack and cool the crust slightly.

Once the crust has cooled a bit, I carefully remove it
from the pan by lifting it by the foil edges. I set
the crust on a flat surface and spread the raspberry
preserves on the crust while it is still a bit warm.
Sprinkle with flaked coconut.

***Now, to guild the lily, I sometimes drizzle melted
semi-sweet GF chocolate (chips work) all over the top,
in a squiggle pattern a la Jackson Pollock. ;-)

After drizzling the chocolate, I place the whole thing
in the freezer as is, to harden it - about 20-30
minutes. This makes it very easy to cut it into bars,
wrap each in foil, and place in a large freezer
container or plastic bag to freeze for future GF
treats.

This makes 15-18 generous squares; 20 to 24 smaller.

This is a family favorite! ;-) Recipe by Karina Anna
2004. All rights reserved.