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Photo: Jason Donnelly
Active Time:25 minsTotal Time:2 hrsServings:25Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrsServings:25
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:25
Servings:
25
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½cupsfresh or frozen raspberries (about 10 oz.)½cupwater, divided2tablespoonsgranulated sugar1tablespooncornstarch1cupconfectioners' sugar1cupwhite-whole wheat flour1cupalmond flour½cupunsalted butter (1 stick), softened½teaspoonsalt¼teaspoonalmond extract
Cook Mode(Keep screen awake)
Ingredients
2 ½cupsfresh or frozen raspberries (about 10 oz.)
½cupwater, divided
2tablespoonsgranulated sugar
1tablespooncornstarch
1cupconfectioners' sugar
1cupwhite-whole wheat flour
1cupalmond flour
½cupunsalted butter (1 stick), softened
½teaspoonsalt
¼teaspoonalmond extract
DirectionsPreheat oven to 375°F. Line an 8-inch-square baking pan with foil, leaving two overhanging sides. Coat with cooking spray.Combine raspberries, ¼ cup water, and granulated sugar in a medium saucepan. Cook over medium heat, stirring with a wooden spoon to break up the berries, until bubbling and starting to thicken, about 8 minutes. Combine the remaining ¼ cup water and cornstarch in a small bowl. Add to the berry mixture and continue cooking, stirring, until it reaches jam-like thickness, about 3 minutes more. (You should have about 1 cup filling.) Remove from heat and set aside.Beat confectioner’s sugar, whole-wheat flour, almond flour, butter, salt, and almond extract in a mixing bowl with an electric mixer on low speed until the mixture is the texture of wet sand. Reserve ⅓ cup of the dough. Press the remaining dough into the prepared pan.Spread the raspberry filling over the crust. Crumble the reserved dough over the raspberry filling. Bake until the filling is set and the topping is beginning to brown, 30 to 33 minutes. Let cool completely in the pan on a rack. Using the overhanging foil, lift the bars from the pan and cut into squares.To make aheadPrepare crust and topping (Step 3) up to 1 day ahead and refrigerate. Cover and refrigerate the cooled bars for up to 3 days.Originally appeared: EatingWell.com, January 2021
Directions
Preheat oven to 375°F. Line an 8-inch-square baking pan with foil, leaving two overhanging sides. Coat with cooking spray.Combine raspberries, ¼ cup water, and granulated sugar in a medium saucepan. Cook over medium heat, stirring with a wooden spoon to break up the berries, until bubbling and starting to thicken, about 8 minutes. Combine the remaining ¼ cup water and cornstarch in a small bowl. Add to the berry mixture and continue cooking, stirring, until it reaches jam-like thickness, about 3 minutes more. (You should have about 1 cup filling.) Remove from heat and set aside.Beat confectioner’s sugar, whole-wheat flour, almond flour, butter, salt, and almond extract in a mixing bowl with an electric mixer on low speed until the mixture is the texture of wet sand. Reserve ⅓ cup of the dough. Press the remaining dough into the prepared pan.Spread the raspberry filling over the crust. Crumble the reserved dough over the raspberry filling. Bake until the filling is set and the topping is beginning to brown, 30 to 33 minutes. Let cool completely in the pan on a rack. Using the overhanging foil, lift the bars from the pan and cut into squares.To make aheadPrepare crust and topping (Step 3) up to 1 day ahead and refrigerate. Cover and refrigerate the cooled bars for up to 3 days.
Preheat oven to 375°F. Line an 8-inch-square baking pan with foil, leaving two overhanging sides. Coat with cooking spray.
Combine raspberries, ¼ cup water, and granulated sugar in a medium saucepan. Cook over medium heat, stirring with a wooden spoon to break up the berries, until bubbling and starting to thicken, about 8 minutes. Combine the remaining ¼ cup water and cornstarch in a small bowl. Add to the berry mixture and continue cooking, stirring, until it reaches jam-like thickness, about 3 minutes more. (You should have about 1 cup filling.) Remove from heat and set aside.
Beat confectioner’s sugar, whole-wheat flour, almond flour, butter, salt, and almond extract in a mixing bowl with an electric mixer on low speed until the mixture is the texture of wet sand. Reserve ⅓ cup of the dough. Press the remaining dough into the prepared pan.
Spread the raspberry filling over the crust. Crumble the reserved dough over the raspberry filling. Bake until the filling is set and the topping is beginning to brown, 30 to 33 minutes. Let cool completely in the pan on a rack. Using the overhanging foil, lift the bars from the pan and cut into squares.
To make ahead
Prepare crust and topping (Step 3) up to 1 day ahead and refrigerate. Cover and refrigerate the cooled bars for up to 3 days.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)104Calories6gFat12gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
