Raspberry Almond Thumbprint Bars

Thumbprint cookies and bars have become beloved staples in bakeries and home kitchens alike. Their charming, indented centers, typically filled with jam or chocolate, invite you to take a bite and experience a burst of flavor. Among the many variations of these treats, Raspberry Almond Thumbprint Bars stand out as a delightful blend of sweet and nutty flavors, combining the tartness of raspberries with the richness of almonds. This unique pairing not only tantalizes the taste buds but also delivers a pleasing texture that is both chewy and crunchy.

Discover the sweet and nutty delight of Raspberry Almond Thumbprint Bars, a perfect twist on classic thumbprint cookies. These bars combine fresh raspberries with almond flavors for a chewy yet crunchy texture that will leave your taste buds craving more. Learn the essential ingredients, step-by-step preparation, and tips for storage to keep them fresh. Ideal for sharing with friends or enjoying as a personal treat, these bars are a delectable addition to any dessert table. Treat yourself and your loved ones to this flavorful baking journey!

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Ingredients

For the Crust:

1 ½ cups all-purpose flour

½ cup almond flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

⅔ cup granulated sugar

1 large egg yolk

1 teaspoon pure vanilla extract

For the Filling:

1 cup raspberry jam (or fresh raspberries, if preferred)

¼ teaspoon almond extract

For the Topping:

½ cup sliced almonds

2 tablespoons powdered sugar (for dusting, optional)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.

Make the Crust:

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Combine Ingredients:

Beat in the egg yolk and vanilla extract until well combined. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.

Press the Dough:

Transfer the dough to the prepared baking pan. Press it evenly into the bottom of the pan using your fingertips or the back of a spoon.

Create the Thumbprint Indentations:

Use your thumb (or a small round utensil) to create small indentations in the dough, spaced evenly apart.

Prepare the Filling:

Mix the raspberry jam with the almond extract in a small bowl until smoothly combined. Spoon the jam into the indentations you've created in the dough.

Add Almonds:

Sprinkle the sliced almonds evenly over the top of the bars for an added crunch.

Bake:

Bake in the preheated oven for 25-30 minutes, or until the edges are golden-brown and the center is set.

Cool and Serve:

Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the bars out of the pan. Cut into squares or bars and dust with powdered sugar if desired.

Storage:

Store leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 bars