Save on Pinterest

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

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.
Nutrition Facts
1 each: 165 calories, 8g fat (4g saturated fat), 15mg cholesterol, 53mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
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'???