Raspberry Almond Shortbread Bars Recipe for 16 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.
2. In a food processor, pulse all-purpose flour, almond flour, cane sugar, and sea salt until combined. Add cold, cubed butter and almond extract. Pulse until the mixture resembles coarse sand with pea-sized lumps of butter. Reserve 1 cup of this mixture for the topping.
3. Press the remaining dough firmly into the bottom of the prepared pan using the bottom of a measuring cup to level it. Bake for 18–20 minutes until the edges turn a light mahogany color.
4. In a small bowl, whisk raspberry preserves with lemon juice. Gently fold in fresh raspberries if using. Spread the mixture evenly over the par-baked crust.
5. Mix the reserved 1 cup of dough with sliced almonds and demerara sugar. Sprinkle this crumble over the raspberry layer.
6. Return the pan to the oven and bake for an additional 25 minutes, or until the topping is golden brown and the filling is bubbling. Allow to cool completely in the pan before lifting out and slicing into 16 bars.