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

Swedish Raspberry Almond Bars Recipe

Read Reviews (9)
4.73 9
Publisher Photo
“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
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Swedish Raspberry Almond Bars in Taste of Home December/January 2011, p108

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.

Reviews for Swedish Raspberry Almond Bars(9)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 15, 2013

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.

MY REVIEW
Reviewed Jan. 16, 2012

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.

MY REVIEW
Reviewed Aug. 15, 2011

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'???

MY REVIEW
Reviewed Jan. 16, 2011

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.

MY REVIEW
Reviewed Dec. 27, 2010

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.

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