Raspberry Almond Bars

Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
2. Make the shortbread base
   In a food processor, combine flour, sugar, and salt. Pulse a few times to mix. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and vanilla extract, then pulse until dough starts to come together.
3. Press and pre-bake the crust
   Reserve 1 cup of the dough mixture for the topping. Press the remaining dough evenly into the bottom of the prepared pan. Bake for 15 minutes until edges are just starting to turn golden. Remove from oven but keep the oven on.
4. Prepare the filling
   In a medium bowl, gently mix the raspberries, raspberry preserves, and lemon juice. If using frozen raspberries, do not thaw them first. Carefully spread the filling over the pre-baked crust, leaving a small border around the edges.
5. Make the streusel topping
   Add 1/2 cup of the sliced almonds and almond flour to the reserved dough. Add almond extract and mix with your fingers until crumbly. Sprinkle this mixture evenly over the raspberry filling, then top with remaining 1/2 cup sliced almonds.
6. Bake until golden
   Bake for 20-25 minutes, until the topping is golden brown and the filling is bubbly around the edges. Remove from oven and place the pan on a wire rack to cool completely.
7. Cut and serve
   Once completely cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles. Dust with powdered sugar just before serving for an elegant finish.