Raspberry Jam Almond Shortbread Slices (Print version)
A buttery almond shortbread base holds a thin layer of raspberry jam beneath a loose crumb topping.
# Ingredients:
Ingredients
01 -
200 g plain flour
02 -
60 g ground almonds
03 -
80 g caster sugar
04 -
150 g cold butter, cubed
05 -
¼ tsp salt
06 -
180 g raspberry jam
07 -
25 g flaked almonds
# Instructions:
01 -
Heat the oven to 180°C. Line a 20 cm square pan with baking paper, leaving overhang to lift out the baked slab.
02 -
Mix flour, ground almonds, sugar and salt. Rub in cold butter with fingertips until the mixture forms coarse crumbs that clump when squeezed.
03 -
Reserve one third of the crumb mixture. Press the other two thirds evenly and firmly into the base of the lined pan.
04 -
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.
05 -
Scatter the reserved crumbs over the jam without pressing them down. Sprinkle flaked almonds over the top.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.