Almond Fruit Bars

96 Ratings
  • 5 22
  • 4 40
  • 3 23
  • 2 9
  • 1 2

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.

Everyday Food, September 2003

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Recipe Summary

prep:
15 mins
total:
45 mins
Yield:
Makes 16 to 18
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Ingredients

Directions

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

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  • 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.

  • 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.

  • 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.

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Reviews (19)

96 Ratings
  • 5 22
  • 4 40
  • 3 23
  • 2 9
  • 1 2
Martha Stewart Member
06/23/2015
how do you store these and for how long do they keep?
Martha Stewart Member
09/13/2012
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.
Martha Stewart Member
08/09/2012
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!
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Martha Stewart Member
07/31/2012
Although these bars were easy to make and tasted great, they were was too crumbly. May need to add more butter or bake longer.
Martha Stewart Member
02/19/2012
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.
Martha Stewart Member
11/19/2011
Big waste of a stick of butter and jam. Too dry, too crumbly.
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Martha Stewart Member
08/07/2011
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.
Martha Stewart Member
07/29/2011
this is a really good recipe
Martha Stewart Member
10/31/2010
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
Martha Stewart Member
07/22/2010
Made these for a beach picnic. VERY YUMMY. About to make them again now. Will be a staple homemade snack in our home.
Martha Stewart Member
04/06/2010
I doubled the recipe and put in a 9 x 13 pan. i'd add a bit more jam next time i did this and be sure to not make bottom crust too thick. I used an organic strawberry-blueberry jam.
Martha Stewart Member
04/06/2010
I doubled the recipe and put in a 9 x 13 pan. i'd add a bit more jam next time i did this and be sure to not make bottom crust too thick. I used an organic strawberry-blueberry jam.
Martha Stewart Member
03/24/2010
Very good, perfect with tea. I used a high quality seedless raspberry jam and ended up having to use a 7x11ish rectangular pan with no problems. These cut nicely and came right out of the pan.
Martha Stewart Member
03/15/2010
Just made these. cut almonds to 1/2 cup and added 1/2 cup rolled oats. used wild blueberry jam. very good warmed. crumbly on top, but maybe since i added oats. will try again with walnuts. and maybe add a cream cheese filling with jam.
Martha Stewart Member
03/11/2010
Have just made these. So far a hit with the kids! Very easy to make and very quick too. I used strawberry jam, very tasty. Will definitely make these again.
Martha Stewart Member
09/28/2008
made these last night for a party and they were a hit. easy to make and liked by all.
Martha Stewart Member
07/18/2008
These were lovely - like a fruit crisp in cookie form. I used 3/4 cup mixed berry jam, so they were extra fruity. I thought the cinnamon clashed with the mixed berry jam, so in the future I will tailor the spice I use (if any) to the flavor of jam I'm using. I think it's critical to make sure they are baked until the top is evenly browned (not just the edges), because if they are underdone, they would be icky. Believe me, I've undercooked fruity crumble type cookies and they are gross!
Martha Stewart Member
05/21/2008
I chopped whole almonds instead of using expensive pre-sliced almonds, and they worked very well. Bars are easier to slice if you remove the entire "block" from the baking dish. My 8x8 pan was already in use so I used an aluminum pan, and removal was super easy. Overall, a very nice cookie!
Martha Stewart Member
05/21/2008
I chopped whole almonds instead of using expensive pre-sliced almonds, and they worked very well. Bars are easier to slice if you remove the entire "block" from the baking dish. My 8x8 pan was already in use so I used an aluminum pan, and removal was super easy. Overall, a very nice cookie!
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