Raspberry Frangipane Bars

These Raspberry Frangipane Bars are a step up from your typical dessert bar. They start with a buttery shortbread crust, a rich almond frangipane, and are topped with juicy raspberries and almonds.

Frangipane is the same almond filling you find in almond croissants—made from butter, eggs, almond flour, powdered sugar, and almond extract. As it bakes, it turns into a soft, flavorful layer that pairs perfectly with the tart berries and crisp crust.

A quick dusting of powdered sugar at the end pulls it all together. These are easy to make in one pan but feel like something you’d find at a bakery.

Raspberry Frangipane Bars

Crust:
½ cup salted butter, melted
¼ cup sugar
1 cup all-purpose flour

Filling:
1 ¼ cup almond flour
1 tablespoon cornstarch
1 cup powdered sugar
½ cup salted butter, softened
2 large eggs
1 teaspoon almond extract
1 ¼ cup frozen raspberries (slightly thawed)

¼ cup sliced almonds

Powdered sugar for sifting

1. In a medium-sized mixing bowl, mix the crust ingredients until thoroughly combined.

2. Dump the mixture into a prepared 8-inch square pan and press until it is an even layer. Par-bake the crust at 325 degrees for 15 minutes.

3. Increase the oven temperature to 375°F while mixing the filling ingredients.

4. In a medium-sized mixing bowl, combine the filling ingredients until smooth, with no lumps remaining.

5. Pour filling over the parbaked crust. Press the raspberries into the frangipane.

6. Sprinkle with sliced almonds. Bake for 25–35 minutes or until the filling is set and the top is golden brown.

7. Allow to cool slightly. Sift with powdered sugar and cut into squares.