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You ready for the raspberry frangipane bars? Because I don’t know if you really are. These bars are so amazing, it’s got a buttery cookie crust, and a gooey almond cream filling that is studded with raspberries that give it a tartness to each bite you take. These bars are like crack to me and I can’t stop eating them either, and I blame the almond frangipane for that one. You can’t go wrong with a good frangipane filling, whether it’s in a tart or even a croissant! It just makes it 110% better.
Now one of the great things about these bars is that if you don’t like raspberries, you can replace them. You can use blueberries or even chocolate chips and make them into a chocolate almond bar. There really is no wrong way to go with these bars because almost anything and everything pairs well with almond! Be creative when you’re in the kitchen and stray from the actual recipe if you want to. Baking is a science, and you should be having fun with it!
Above are some recommended tools and ingredients that I personally used when making these raspberry frangipane bars. It’s extremely helpful to have a square 8×8 inch cake pan but you can also use a basic casserole pan too.
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Raspberry Frangipane Bars
Equipment
- square 8x8 inch cake pan
Ingredients
shortbread
- 1 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 1/2 cup unsalted butter room temp
frangipane
- 3/4 cup unsalted butter room temp
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup almond flour
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1 tsp lemon zest
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1 1/2 cup fresh or frozen raspberries
- 1/4 cup sliced almonds optional
Instructions
Shortbread
- preheat the oven to 375 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment, add in all of the ingredients and mix until it comes together. press into the bottom of a square 8x8 inch cake pan. bake for 15-20 minutes, until the middle is set and lightly golden.
Frangipane
- Cream the butter and sugar until fluffy, about 1 minute. Add in the eggs, lemon zest, and extracts and continue mixing. Mix in the almond flour and flour until everything comes together. Pour on top of the shortbread. Sprinkle the raspberries and the sliced almonds on top. Bake for 40-45 minutes or until the almond cream is set. Let cool. Dust with powdered sugar.
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