Raspberry Crunch Squares
- Yield 16 servings
Make these yummy squares from Tate's Bake Shop with any jam that you have on hand.
Jill Melton
If you don't have raspberry jam, you can easily substitute another such as blackberry or apricot.
Ingredients
- 1 cup salted butter
- 1 cup sugar
- 1 egg yolk
- 3 cups flour (or 2 1/2 cups flour and 1/2 cup almond meal)
- 1 cup almonds, chopped
- 1 1/4 cups jam
Instructions
- Preheat oven to 350F. Grease an 11 x 7 pan.
- In a mixing bowl cream butter and sugar. Add egg and beat well. Add flour and almonds, mix well. Mixture should be a bit crumbly and dry. Pat half the mixture into the prepared pan. Bake 20 minutes. Remove from oven and immediately spread with jam. Crumble remaining dough over jam. Pat lightly. Bake 40 minutes or until golden brown on top.
Recipe courtesy of Kathleen King, founder of Tate’s Bake Shop and author of Baking for Friends (Tate’s Bake Shop, 2012)
