Raspberry Almond Squares

    1 hour

    These are very yummy raspberry and almond squares that I like to make with my kids. They love mixing them by hand.

    8 people made this

    Serves: 9 

    • 2 cups (250g) plain flour
    • 1 1/2 cups (120g) quick cooking oats
    • 1 cup (200g) white sugar
    • 250g butter, softened
    • 1 teaspoon almond essence
    • 1 cup (340g) raspberry jam
    • 2/3 cup (65g) slivered almonds

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Line a 20cm square baking dish with foil, and lightly grease the foil.
    2. Place the flour, oats and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond essence.
    3. Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jam over the flour layer. Gently press the reserved 2 cups of flour mixture over the jam. Sprinkle the top with almonds.
    4. Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.

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    Reviews in English (5)


    It is important to leave approximately a half of an inch border around the jam layer. Also, it is important to place the jam in a small bowl and stir it (to loosen it) prior to adding it on top of the flour/crumb mixture. Otherwise, the jam does not spread as smoothly.  -  26 Oct 2007  (Review from Allrecipes USA and Canada)


    These are good, and adding chocolate/rasberry swirled baking chips on top made them delicious! My only note is that I think 1 cup of rasberry jam is way too much. When trying to press the top layer over the jam, it was oozing all over the place (and I did it Very carefully!) so I ended up scooping off about 1/3 cup of jam, and it was still very difficult to get the top layer even. My junior chef loved helping me make these and I"m sure I'll be making them again! Oh and if you're wondering, I used regular oats instead of quick and they worked fine. They baked for about 10 mins longer but not sure if that was the oats change or a recipe error.  -  09 May 2008  (Review from Allrecipes USA and Canada)


    I used vanilla extract instead of almond, since I find almond extract can often times be overpowering. Added a dash of lemon juice to the softened butter before mixing into dry ingredients, and used a cherry-blueberry spread. Yum.  -  18 Jul 2009  (Review from Allrecipes USA and Canada)