These bars are a sheet-pan take on thumbprint cookies: a buttery almond-flour crust, a layer of warmed raspberry preserves, and sliced almonds scattered on top. The whole thing bakes in under an hour and cuts into 16 squares that hold together cleanly. If you need something that travels well and feeds a crowd without fussing over individual cookies, this is it.
What makes this version work
Two things matter here. First, pre-baking the crust for 10 minutes before adding the preserves gives it enough structure so the jam layer doesn’t sink in and make the bottom soggy. Skip that step and you’ll get a wet, dense base. Second, warming the raspberry preserves with lemon juice in a small saucepan before spreading them is not optional fussiness — cold preserves drag and tear the soft crust when you spoon them on. A minute over low heat makes them fluid enough to spread gently, and the lemon juice cuts through the sweetness so the raspberry flavor actually comes through rather than tasting flat.
Common problems and fixes
- Crust crumbles when you press it into the pan: The butter wasn’t soft enough. It should leave an indent when you press it with a finger. If the dough is still crumbly after mixing, press it firmly with the bottom of a flat measuring cup — that compaction is what holds it together during baking.
- Preserves bubble up over the edges: You used too much heat when warming them, or spread them too close to the edge. Keep the preserves about a quarter-inch from the pan edge and warm them on low, not medium.
- Sliced almonds burn before the crust is done: Your oven runs hot, or the almonds were piled in thick clusters. Spread them in a single, even layer. If they’re browning too fast in the last few minutes, lay a loose sheet of foil over the top — skip the garnish rearranging, just cover and finish.
- Bars fall apart when cutting: They weren’t fully cooled. These need to cool completely in the pan — at least 45 minutes at room temperature — before you lift and cut them. Rushing this is the most common reason for crumbling squares.
- Jam layer tastes too sweet or one-dimensional: Use seedless preserves with a high fruit content rather than a jelly or a very sugary spread. Check the label — fruit should be the first ingredient.
Make-ahead notes
These bars keep well, which makes them genuinely useful for planning ahead. At room temperature in an airtight container, they stay good for up to 3 days — the crust actually firms up a little by day two, which some people prefer. In the fridge, they’ll last 5 days; bring them to room temperature for about 20 minutes before serving so the crust softens back up. For longer storage, freeze the cut bars in a single layer until solid, then transfer to a zip bag with parchment between layers — they freeze well for up to 2 months. Thaw overnight in the fridge or for an hour on the counter.
Raspberry Almond Thumbprint Bars
Equipment
- Baking pan
- Mixing Bowl
- Electric Mixer
- Spoon
- Measuring cups
- Parchment Paper
- Small saucepan
Ingredients
For the Base:
- 1 cup all-purpose flour
- ¼ cup almond flour finely ground
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping:
- ½ cup raspberry preserves preferably seedless
- â…“ cup almonds sliced
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour and almond flour.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Mix in the vanilla extract and salt, then gradually add the flour mixture, stirring until a soft dough forms.
- Press the dough evenly into the prepared baking pan. Use the back of a spoon to smooth it out.
- Pre-bake the crust for 10 minutes at 350°F (175°C), then remove from the oven.
- In a small saucepan over low heat, combine raspberry preserves and lemon juice. Stir until smooth and slightly warm.
- Gently spoon the raspberry mixture over the pre-baked crust and sprinkle with sliced almonds.
- Bake until the edges are golden and almonds are lightly toasted, about 15 minutes.
- Allow bars to cool in the pan before lifting out and cutting into 16 squares.
Notes
Lori’s Tips:
- For a deeper almond flavor, consider toasting the almond flour lightly before adding to the dough.
- You can substitute raspberry preserves with other flavors like apricot or strawberry for variety.
- Ensure origins are correctly established and enjoy the delightful burst of seasonally appropriate berries when available.
Nutrition
Your questions, answered
Can I use regular jam instead of preserves?
Preserves work better here because they have more fruit and less water than standard jam, so they don’t make the crust soggy. If jam is all you have, reduce it slightly in the saucepan first — cook it for an extra minute or two until it thickens before spreading.
Do I need an electric mixer for this recipe?
No — a wooden spoon and a bowl are enough. The butter just needs to be properly softened so it creams with the sugar by hand in about 2 minutes of stirring; if it’s soft enough, no machine is needed.
Can I double the recipe?
Yes, but use two 8-inch pans rather than one 9×13. The crust depth and bake time are calibrated for an 8-inch square, and a thicker layer in a larger pan won’t pre-bake evenly in 10 minutes.
Why does my dough look dry or sandy after mixing?
Almond flour absorbs fat differently than all-purpose flour, so the dough will look drier than a typical cookie dough — that’s normal. Press it firmly into the pan and it will compact and hold; if it genuinely won’t stick together at all, your butter was too cold.
Can I use almond extract instead of vanilla?
You can, but use half the amount — almond extract is much stronger than vanilla and can easily overpower the raspberry. A quarter teaspoon is plenty if you want a more pronounced almond flavor without it tasting artificial.
Try these next
- Rustic Blackberry Almond Cake
- Mediterranean Sunshine Lemon Crumble Bars
- Zesty Lemon Thyme Shortbread Bars
- Sweet and Tart Raspberry White Chocolate Scones