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Swedish Raspberry Almond Bars

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 Kelley, Canyon Country, California
  • Total Time
    Prep: 35 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 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


  • 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.
Nutrition Facts
1 each: 165 calories, 8g fat (4g saturated fat), 15mg cholesterol, 53mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.
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Average Rating:
  • DrDoom77
    Dec 26, 2017

    These are pretty good - sweet, but not TOO sweet courtesy of the flavors sandwiching the jam. My wife has made it twice. The first time was with a jam that turned out to be more like a jelly. It was better the second time when she used a filling that was more runny, even though it had seeds.

  • booklover1
    Mar 26, 2016

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

  • dcscake_OH
    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.

  • debpetersen
    Jun 11, 2015

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

  • Barney8
    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.

  • Bluetwinkie
    Jan 26, 2013

    No comment left

  • loriquiring
    Oct 19, 2012

    No comment left

  • camberc
    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.

  • mzivich
    Nov 20, 2011

    No comment left

  • cherrylady
    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'???