Buttery Raspberry Almond Thumbprint Streusel Bars

Quick Recipe Version (TL;DR)

• Yield: 24 bars
• Prep Time: 25 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 1 hour 30 minutes (including cooling)

Quick Ingredients

• 1 cup (226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract + 1 1/2 tsp almond extract
• 2 1/2 cups (310 g) all-purpose flour
• 1 cup (96 g) almond flour (or very finely ground blanched almonds)
• 1/2 tsp baking powder + 3/4 tsp fine sea salt
• 1/2 cup (40 g) old-fashioned rolled oats
• 1/2 cup (45 g) sliced almonds
• 1 1/4 cups (about 400 g) seedless raspberry preserves
• Optional glaze: 1 cup (120 g) powdered sugar, 1–2 Tbsp milk, 1/4 tsp almond extract

Do This

• 1. Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang.
• 2. Cream butter with granulated and brown sugar until light. Beat in egg, vanilla, and almond extract.
• 3. Mix in flour, almond flour, baking powder, and salt just until a soft, thick dough forms.
• 4. Press about two-thirds of the dough evenly into the pan. Stir oats and sliced almonds into remaining dough to make streusel.
• 5. Gently warm raspberry preserves if stiff, then spread in an even layer over the base.
• 6. Crumble reserved almond-oat mixture evenly over the raspberry layer.
• 7. Bake 30–35 minutes until lightly golden. Cool completely, drizzle with almond glaze if using, then cut into bars.

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Why You’ll Love This Recipe

• All the flavors of classic raspberry almond thumbprint cookies, but in an easy bar form that is perfect for sharing.
• Buttery almond shortbread base, bright raspberry center, and a crunchy streusel topping in every bite.
• Simple pantry ingredients and no fussy shaping or chilling of individual cookies.
• Great make-ahead dessert for potlucks, holidays, or coffee breaks.

Grocery List

• Produce: 1 lemon (optional, for brightening the jam)
• Dairy: Unsalted butter, 1 large egg, milk or cream (for optional glaze)
• Pantry: All-purpose flour, almond flour (or blanched almonds to grind), old-fashioned rolled oats, granulated sugar, light brown sugar, powdered sugar, seedless raspberry preserves, vanilla extract, almond extract, sliced almonds, baking powder, fine sea salt

Full Ingredients

Almond Base and Streusel Topping

• 1 cup (226 g) unsalted butter, softened to cool room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons almond extract
• 2 1/2 cups (310 g) all-purpose flour
• 1 cup (96 g) almond flour (or very finely ground blanched almonds)
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt (or 1 teaspoon kosher salt)
• 1/2 cup (40 g) old-fashioned rolled oats
• 1/2 cup (45 g) sliced almonds

Raspberry Layer

• 1 1/4 cups (about 400 g) seedless raspberry preserves or jam
• 1–2 teaspoons freshly squeezed lemon juice (optional, to brighten flavor)

Optional Almond Glaze

• 1 cup (120 g) powdered sugar
• 1–2 tablespoons milk or heavy cream, plus more as needed for drizzling consistency
• 1/4 teaspoon almond extract

Step-by-Step Instructions

Step 1: Prep your pan and preheat the oven

Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease a 9×13-inch baking pan, then line it with parchment paper so it overhangs on the long sides (this makes it easy to lift the bars out later). Lightly grease the parchment as well. Set the pan aside.

Step 2: Make the almond shortbread base

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2–3 minutes, until the mixture looks light, creamy, and slightly fluffy. Scrape down the sides of the bowl as needed.

Add the egg, vanilla extract, and almond extract. Beat again on medium speed for about 30 seconds to 1 minute, until fully combined and smooth. The mixture may look slightly curdled at first, but should come together as you mix.

Step 3: Add dry ingredients and divide the dough

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined and no clumps of almond flour remain. Add this dry mixture to the butter mixture.

Mix on low speed (or by hand with a sturdy spatula) just until a soft, thick dough forms and no dry streaks of flour remain. Do not overmix. The dough should be soft but not sticky.

Transfer about two-thirds of the dough (roughly 650–700 g if weighing) into the prepared pan. Set the remaining one-third of the dough aside in the bowl; this will become your streusel topping.

Step 4: Press the base into the pan

Use clean hands or the bottom of a flat measuring cup to press the dough evenly into the bottom of the pan. Take your time to push it all the way to the edges and into the corners so you have an even layer. Try to keep the thickness uniform so the bars bake evenly.

If the dough sticks to your hands or tool, lightly dust your fingers with flour or place a small piece of parchment on top of the dough and press through the parchment.

Step 5: Turn remaining dough into almond streusel

To the bowl with the reserved one-third of dough, add the rolled oats and sliced almonds. Use a fork or your fingers to work them into the dough until you have a crumbly mixture with some larger clumps and some smaller crumbs. This rustic texture is what gives the topping its appealing crunch.

If the mixture seems too soft and sticky to crumble, place the bowl in the refrigerator for 10 minutes to firm up slightly, then crumble again.

Step 6: Spread the raspberry layer

In a small bowl, stir the raspberry preserves to loosen them. If they are very stiff, you can gently warm them in the microwave for 10–15 seconds, just until spreadable, not hot. If using, stir in the lemon juice to brighten the flavor.

Spoon the preserves over the pressed base in the pan. Use an offset spatula or the back of a spoon to spread them into an even layer, all the way to the edges and corners. Try not to disturb the shortbread layer underneath.

Step 7: Add streusel and bake

Sprinkle the almond-oat streusel evenly over the raspberry layer. Let some slightly larger clumps remain so you get a nice mix of crunch and tender crumbs. Do your best to cover most of the raspberry layer, but it is fine if a few small patches of jam peek through.

Bake at 350°F (175°C) for 30–35 minutes, or until the top is lightly golden and the edges are just turning a deeper golden brown. The raspberry layer may be gently bubbling around the edges.

Step 8: Cool, glaze, and slice

Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan; this can take about 1 hour. Cooling helps the layers set so the bars slice cleanly.

If using the almond glaze, whisk together the powdered sugar, 1 tablespoon of milk or cream, and almond extract in a small bowl until smooth. Add more milk a few drops at a time until the glaze is thick but drizzleable. Use a spoon to drizzle the glaze in thin zigzags over the cooled bars.

Use the parchment overhang to lift the entire slab of bars out of the pan onto a cutting board. With a sharp knife, cut into 24 pieces (4 rows by 6 rows, or as desired). Wipe the knife between cuts for the cleanest slices.

Pro Tips

• Measure flour accurately: For best texture, weigh your flour and almond flour, or spoon them into measuring cups and level off. Too much flour makes the bars dry and crumbly.
• Room temperature butter and egg: Soft but still cool butter and a room-temperature egg help the dough come together smoothly and bake evenly.
• Do not overbake: Pull the bars when the top is just lightly golden. Overbaking can dry out the shortbread and dull the bright raspberry layer.
• Cool fully before cutting: The jam layer firms up as it cools. If you slice too early, the bars may fall apart or the filling may ooze.
• Use good preserves: The raspberry layer is a major flavor element, so choose a jam or preserves you enjoy eating by the spoonful.

Variations

• Mixed berry bars: Swap the raspberry preserves for a mixed berry or raspberry-blackberry jam. Top with a few fresh berries after baking for extra color.
• Lemon-raspberry twist: Add 1 tablespoon of finely grated lemon zest to the dough and increase the lemon juice in the jam layer to 1 tablespoon for a brighter, more citrusy flavor.
• Toasted almond crunch: Lightly toast the sliced almonds in a dry skillet until fragrant before adding them to the streusel for deeper nutty flavor.

Storage & Make-Ahead

Once completely cooled and sliced, store the raspberry almond thumbprint bars in an airtight container at room temperature for up to 3 days, layering them with parchment or wax paper to prevent sticking. For slightly longer storage (up to 5 days), keep them in the refrigerator and bring to room temperature before serving for the best texture.

To freeze, place cut bars on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag with parchment between layers. Freeze for up to 2 months. Thaw at room temperature, uncovered, so the topping stays crisp. You can also bake the bars a day ahead; the flavors meld and the bars slice even more cleanly the next day.

Nutrition (per serving)

Approximate values per bar (1 of 24): about 240 calories, 12 g fat, 4 g saturated fat, 30 g carbohydrates, 2 g protein, 1 g fiber, 18 g sugars, and 125 mg sodium. These values are estimates and will vary based on the specific brands and exact quantities used.