Raspberry And Almond Bars

Name: Raspberry And Almond Bars
Ingredients: 1 cup butter, at room temperature; 1 1/3 cups granulated sugar; 1 tsp vanilla extract; 3 None large eggs; 1 cup self-rising flour, sifted, plus 2 tbsp; 3/4 cup all-purpose flour, sifted; 2/3 cup ground almonds; 10.5 oz frozen raspberries; None None FOR THE ALMOND TOPPING; 1/3 cup all-purpose flour; 2 tbsp granulated sugar; 3 1/2 tbsp butter, diced; 2 tbsp sliced almonds

13 ingredients

3 steps

Ingredients

1 cup butter, at room temperature
1 1/3 cups granulated sugar
1 tsp vanilla extract
3 None large eggs
1 cup self-rising flour, sifted, plus 2 tbsp
3/4 cup all-purpose flour, sifted
2/3 cup ground almonds
10.5 oz frozen raspberries
None None FOR THE ALMOND TOPPING
1/3 cup all-purpose flour
2 tbsp granulated sugar
3 1/2 tbsp butter, diced
2 tbsp sliced almonds

Directions

1

Preheat oven to 350°F. Grease and line a deep 9 inch square cake pan with parchment paper, extending paper 3/4 inch above edges of pan.
2

Cream butter, sugar and vanilla extract until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Gently fold in flour, ground almonds and a pinch of salt. Transfer to prepared pan and top with raspberries.
3

To make the almond topping, combine flour and sugar with a pinch of salt in a small bowl. Cut in butter until mixture resembles coarse breadcrumbs. Stir in almonds. Sprinkle over raspberries. Bake for 1 hour, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.