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

Swedish Raspberry Almond Bars Recipe

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“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
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 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, optional

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.


  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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Reviewed Mar. 26, 2016

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

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."

Reviewed Jun. 11, 2015

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

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."

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."

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