Ras-P-berry Almond Blondies

Raspberry has a ‘p’ in it. For some reason, it really annoys me when people misspell this word. It also really annoys me when people mispronounce the word ‘sherbet.’ Its pronounced sure-BET not sure-BERT. There is only one ‘r’ people! One thing that doesn’t annoy me is the taste of these delightful bars that contain rasPberry (not sherbet). They have a sweet cake-like base and are topped with fresh rasPberries. These are perfect for almost any occasion!

Raspberry Almond Bars
Source: Martha Stewart’s Cookies

9T unsalted butter
1C brown sugar
1 2/3C AP flour
1tsp baking powder
3/4tsp salt
2 large eggs
1tsp vanilla extract
1C sliced almonds, toasted
2 3/4C raspberries

Preheat oven to 325. Prepare 8 by 8 baking dish by lining it with parchment paper. Give it a quick spray with no-stick spray for good measure. Set aside.

Cream butter and sugar in a bowl until light and fluffy. Add eggs and vanilla until well-combined. In a separate bowl, combine flour, baking powder and salt. Mix dry ingredients (ie flour mixture) with wet ingredients (ie sugar-egg mixture) until combined. Stir in about 3/4C of almonds. Pour batter into prepared baking dish. Spread out evenly in pan. Scatter berries and remaining almonds. Bake at 325 for 55-60 minutes until a toothpick comes out clean. I used less raspberries than the original recipe called for because it seemed like it was too many berries. I’ll leave that decision up to you. Allow the bars to cool and cut before serving.


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