Swedish Raspberry Almond Bars Recipe

Swedish Raspberry Almond Bars Recipe Swedish Raspberry Almond Bars Recipe photo by Taste of Home Rating 5

“When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter’s 36 now, and I still make these wonderful cookies.” —Marina Castle North Hollywood, California

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Swedish Raspberry Almond Bars Recipe
  • Prep: 35 min. Bake: 20 min. + cooling
  • Yield: 24 Servings
35 20 55

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
  • 3/4 cup seedless raspberry jam
  • 3 egg whites
  • 6 tablespoons sugar
  • 1/2 cup flaked coconut
  • 1 cup sliced almonds, divided
  • Additional confectioners' sugar

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned.
  • Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 2 dozen.

Nutritional Facts 1 bar equals 165 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 53 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Swedish Raspberry Almond Bars in Taste of Home December/January 2011, p108

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Reviews for Swedish Raspberry Almond Bars

Swedish Raspberry Almond Bars Recipe

Swedish Raspberry Almond Bars

Tell us what you think of this recipe.
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(1-9) of 9 reviews

Reviewed on Apr. 15, 2013 by Barney8

Everyone loves this recipe. I make them for bake sales and they are the first to go. I did change one thing though, I do not melt the butter. I use a pasty blender or the food processor until the mixture is the size of a pea, like you do for most other bar cookies. These are great, you will not be disappointed.

Reviewed on Jan. 16, 2012 by camberc

This is a great, out-of-the ordinary recipe, and not too sweet. I used seeded raspberry jam because that's what I had and no one cared. Watch out, the crust is kind of addictive.

Reviewed on Aug. 15, 2011 by cherrylady

Good for a change from the many chocolate bar recipes I make -- but the chocaholic in me can't help wondering if a bit of chocolate drizzled over the top wouldn't put it 'over the top'???

Reviewed on Jan. 16, 2011 by wgraves42

Excellent, but almond extract (1/2 tsp.) to butter, flour, sugar mixture; also use 12 oz. seedless raspberry jam and 1 1/2 cups almonds - richer tasting and more luxurious looking.

Reviewed on Dec. 27, 2010 by daph24ne

I made these bars for Christmas time, and I thought they turned out pretty well. The meringue topping is unique, and they aren't too sweet. While I wouldn't rate it as a favorite, it was very good, and as others have mentioned, I would definitely consider making for a cookie exchange.

Reviewed on Dec. 17, 2010 by pattykake57

I made this easy recipe twice so far. The first time I only had seedless strawberry jam available so used that. The second time I used the raspberry jam. Both were delicious, but we preferred the raspberry. This is a simple recipe, but tastes like you worked all afternoon to create it.

Reviewed on Dec. 05, 2010 by Irish One

I made a sample batch last weekend for a cookie exchange I am going to this week. I need 6 dozen so was checking to see how they tasted after freezing. I made them following the recipe and they are fabulous. Can't wait to make 2 more batches and bring them to the cookie exchange. I tasted one today from the freezer and will mark the recipe "freezer friendly".

Reviewed on Nov. 29, 2010 by tazmotor

Very quick and very easy to make. Everyone loved them. I did leave the coconut out (husband doesn't like it) but followed the recipe otherwise. I think they would also be great with cherry, apricot or peach jam.

Reviewed on Nov. 26, 2010 by jslvsclf

I just got this from my Dec.2010/Jan.2011 Taste of Home and I love it. The only differences I made were using an 8" square pan and using strawberry jam-the strawberry jam because that is what I thought it said until I was ready to put it in the oven. Very good, very easy. Thank you.

 
 
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