- 3/4 cup natural almonds
- 1/2 cup yellow cornmeal
- 2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, melted
- 10 ounces frozen raspberries
- Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sides. In a food processor, pulse almonds until finely ground (you should have about 1 cup). In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly moistened. Press about two-thirds the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries. Bake until top is golden brown, 35 to 40 minutes. Let cool in dish on a wire rack before cutting into 9 bars.
Store, tightly wrapped in plastic, at room temperature, up to 3 days.