Raspberry Bars

Photo by Kathryn McCrary

Food Culture of the South

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Makes 24 bars

  • 2½ cups flour

  • 1½ cups sugar, divided
  • 1 cup cold butter, cut into pieces

  • 2 egg yolks

  • 1 (12-ounce) jar seedless raspberry jam
  • 4 egg whites

  • ¼ teaspoon almond extract

  • 1½ cups pecans, ground
  1. Preheat oven to 350 degrees. Grease a 12×17-inch rimmed baking pan. In a food processor, pulse flour with ½ cup sugar. Add butter and pulse until well-combined. Add egg yolks and pulse until mixture comes together.
  2. Press dough evenly into pan and bake until golden brown, 15 to 20 minutes. Remove from oven and spread with jam.
  3. In a stand mixer fitted with whisk attachment, combine egg whites and almond extract; beat until foamy. Gradually add remaining 1 cup sugar and continue beating until stiff peaks form. Fold in pecans. Spread egg white mixture over jam. Return to oven and bake for 25 minutes. Let cool in pan, then cut into squares.

From But First, Dessert.


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  • Recipe from Amanda Wilbanks, Southern Baked Pie Company

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