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Almond Fruit Bars

97

Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.

  • Prep:
  • Total Time:
  • Yield: Makes 16 to 18

Source: Everyday Food, September 2003

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup sliced almonds
  • 1/2 cup fruit jam, such as cherry, plum, or raspberry

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.

  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.

  3. In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.

  4. Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

Cook's Notes

When spreading the jam, leave a border of dough so the jam doesn't stick to the sides of the pan.

Reviews Add a comment

  • jennilovelee
    23 JUN, 2015
    how do you store these and for how long do they keep?
    Reply
  • Melindalou7
    13 SEP, 2012
    Thees turned out great! Very tasty-much like a fruit crisp in bar form, as some other reviewers noted. I also used chopped whole almonds instead of sliced, no other substitutions and did not have a problem with these being crumbly at all. The only thing I would change next time is more jam-1/2 cup is a little sparse. I also recommend heating the jam for easier spreading.
    Reply
  • Sweetalk
    9 AUG, 2012
    I've been looking for a fruit bar recipe for years and have finally found my favorite. These were awesome. I did not find them crumbly as some people noted. They were rich and delicious. I think the sliced almonds really gave them a nice flavor and a subtle texture. I made them for a girls weekend and everyone asked me for the recipe.....absolutely a keeper!
    Reply
  • Jean in BC
    31 JUL, 2012
    Although these bars were easy to make and tasted great, they were was too crumbly. May need to add more butter or bake longer.
    Reply
  • jmmitchell
    19 FEB, 2012
    Love this recipe!! This is a staple for me and my daughter...she loves to help make it with me. We usually double the recipe and use different jams. They also freeze well cut in squares.
    Reply
  • babibo
    19 NOV, 2011
    Big waste of a stick of butter and jam. Too dry, too crumbly.
    Reply
  • irleshay
    7 AUG, 2011
    This is delicious! And way easier than the similar recipe found in Martha's Baking Handbook. I substituted 1/2 cup almond flour for the sliced almonds, and it came out perfect.
    Reply
  • kdroste
    29 JUL, 2011
    this is a really good recipe
    Reply
  • BrokerCritic
    31 OCT, 2010
    I replaced brown and granulated sugar with 3/4 cup granulated Splenda and 1/4 teasppon of molasses. Added 1/2 teaspoon of orange extract when creaming butter and sugar. Made quick preserve with frozen blueberry and raspberry mixture with a little Splenda cook slowly to consistency of jam. After baking and cooled, drizzled glaze of 5 tablespoons of Splenda, 1/4 teaspoon vanilla, 1/2 to 1 teasppon 1/2
    Reply
  • ChefTBaks
    22 JUL, 2010
    Made these for a beach picnic. VERY YUMMY. About to make them again now. Will be a staple homemade snack in our home.
    Reply