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
Reviews
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.
These are outstanding! I have made them on several occasions and am always asked for the recipe.
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.
Made these for a church gathering, and was asked numerous times for the recipe! Delicious
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.
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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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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'???