Almond Butter And Raspberry Squares

  1. Preheat oven to 180C. Line a 22cm x 22cm square tin with baking paper.
  2. First, make the base. In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Mix in almond butter, vanilla and egg. Gradually mix in flour, baking powder and salt. Stop mixer once just combined, being careful not to over mix.
  3. Spoon almond butter dough into prepared tin, spreading it out to the edges. Spread jam evenly over the top.
  4. Next, make the crumble. Combine ingredients in a large bowl and use your fingers to rub together until a rough breadcrumb consistency is reached. Scatter crumble over the jam layer, leaving some slightly bigger chunks.
  5. Bake for 35-40 minutes. Allow to cool in its tin for 10 minutes before transferring to a cooling rack. Once completely cool, transfer to a chopping board and, using a sharp knife, cut into 16 squares (about 4cm x 4cm). Top each square with a fresh raspberry.
  6. Refrigerate in an airtight container for up to five days.

base, unsalted butter, brown sugar, almond butter, vanilla, egg, flour, baking powder, salt, raspberry jam, oats, flour, butter, brown sugar, almonds, cinnamon, generous, fresh raspberries

Taken from food52.com/recipes/69816-almond-butter-and-raspberry-squares (may not work)

Another recipe

Switch theme