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Raspberry Almond Shortbread Bars

  • Cooking time45 min
  • Prep time15 min
  • Portions 16
recipe image Raspberry Almond Shortbread Bars


  • 1 cup (2 sticks) Country Crock® Plant Butter with Almond Oil Stick
  • 1/2 cup confectioners sugar
  • 1/2 tsp. almond extract or 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • 1/4 cup sliced almonds
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 350°F. Grease 9-inch baking pan then line with parchment paper leaving a 2-inch overhang on each side.
  2. Beat Country Crock® Plant Butter with Almond Oil Stick in large bowl with electric mixer until fluffy, about 3 minutes. Add confectioners sugar and almond extract and beat until pale and fluffy, about 2 minutes. Gradually add flour and beat on low until blended.
  3. Reserve 1/2 cup dough. Press remaining dough on bottom of prepared pan. Spread raspberry preserves to within 1/2-inch of edges. Crumble reserved dough over preserves and top with almonds.
  4. Bake 45 minutes or until golden. Cool 15 minutes in pan. Using parchment overhang, remove from pan and transfer to wire rack and cool completely. Cut into 16 bars.