Recipe courtesy of Tate's Bake Shop
Raspberry Squares
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 359
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 5
- Cholesterol
- 40
- Sodium
- 11
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
1 cup butter, softened
1 cup sugar
1 egg yolk
3 cups all-purpose flour
1 cup almonds, chopped
1 1/4 cups good-quality raspberry jam
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
- Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.