Swedish Raspberry Almond Bars Recipe

5 12 14
Swedish Raspberry Almond Bars Recipe
Swedish Raspberry Almond Bars Recipe photo by Taste of Home
Publisher Photo

Swedish Raspberry Almond Bars Recipe

Read Reviews
5 12 14
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
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling

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 large egg whites
  • 6 tablespoons sugar
  • 1/2 cup sweetened shredded coconut
  • 1 cup sliced almonds, divided
  • Additional confectioners' sugar, optional

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 additional confectioners' sugar if desired. Yield: 2 dozen.
Originally published as Swedish Raspberry Almond Bars in Taste of Home December/January 2011, p108

Nutritional Facts

1 each: 165 calories, 8g fat (4g saturated fat), 15mg cholesterol, 53mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 3/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
  • 3/4 cup seedless raspberry jam
  • 3 large egg whites
  • 6 tablespoons sugar
  • 1/2 cup sweetened shredded coconut
  • 1 cup sliced almonds, divided
  • Additional confectioners' sugar, optional
  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 additional confectioners' sugar if desired. Yield: 2 dozen.
Originally published as Swedish Raspberry Almond Bars in Taste of Home December/January 2011, p108

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Reviews forSwedish Raspberry Almond Bars

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MY REVIEW
booklover1 User ID: 1931741 246042
Reviewed Mar. 26, 2016

"These are outstanding! I have made them on several occasions and am always asked for the recipe."

MY REVIEW
dcscake_OH User ID: 228890 237725
Reviewed Nov. 20, 2015

"I just made these for work and they were such a hit. nest time I will have to make enough to leave some for my family."

MY REVIEW
debpetersen User ID: 452182 227764
Reviewed Jun. 11, 2015

"Made these for a church gathering, and was asked numerous times for the recipe! Delicious"

MY REVIEW
Barney8 User ID: 3308668 194068
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
camberc User ID: 1192727 191542
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
cherrylady User ID: 1073547 182101
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
wgraves42 User ID: 5767209 123926
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
daph24ne User ID: 1821608 194067
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."

MY REVIEW
[email protected] User ID: 5689972 192931
Reviewed Dec. 17, 2010

"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."

MY REVIEW
Irish One User ID: 337538 192929
Reviewed Dec. 5, 2010

"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"."

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