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A buttery almond shortbread base holds a thin layer of raspberry jam beneath a loose crumb topping. Flaked almonds toast on top while the jam bubbles around the edges.
Ingredients
- 200 g plain flour
- 60 g ground almonds
- 80 g caster sugar
- 150 g cold butter, cubed
- ¼ tsp salt
- 180 g raspberry jam
- 25 g flaked almonds
Method
- Heat the oven to 180°C. Line a 20 cm square pan with baking paper, leaving overhang to lift out the baked slab.
- Mix flour, ground almonds, sugar and salt. Rub in cold butter with fingertips until the mixture forms coarse crumbs that clump when squeezed.
- Reserve one third of the crumb mixture. Press the other two thirds evenly and firmly into the base of the lined pan.
- Bake the base for 15 minutes until just beginning to color. Spread the raspberry jam carefully over the warm base, leaving a 5 mm border.
- Scatter the reserved crumbs over the jam without pressing them down. Sprinkle flaked almonds over the top.
- Bake for 20–25 minutes more until the topping is golden and the jam bubbles at the edges. Cool completely in the pan for at least 60 minutes, then lift out and cut into 12 slices.
- Store fully cooled slices in an airtight container in a cool room for up to two days or refrigerate for up to five days. Separate layers with baking paper.
Press only the base
A firm base supports clean slices. Leave the topping loose so it bakes into small golden crumbs.
Choose a thick jam
A spreadable preserve stays where it is placed. A runny fruit sauce can seep into the base.
Cool before cutting
Hot jam is fluid and can burn. The full cooling time helps both the shortbread and filling settle.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Bake for 20–25 minutes more until the topping is golden and the jam bubbles at the edges. Cool completely in the pan for at least 60 minutes, then lift out and cut into 12 slices.
- How should I store leftovers?
Store fully cooled slices in an airtight container in a cool room for up to two days or refrigerate for up to five days. Separate layers with baking paper.
