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Swedish Raspberry Almond Bars Recipe

Swedish Raspberry Almond Bars Recipe

“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 YIELD:24 servings

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, optional

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 additional confectioners' sugar if desired. Yield: 2 dozen.

Nutritional Facts

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

Reviews for Swedish Raspberry Almond Bars

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MY REVIEW
booklover1 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 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 227764
Reviewed Jun. 11, 2015

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

MY REVIEW
Barney8 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 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 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 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 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
pattykasper@gmail.com 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 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"."

MY REVIEW
tazmotor 114076
Reviewed Nov. 29, 2010

"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."

MY REVIEW
jslvsclf 115345
Reviewed Nov. 26, 2010

"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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