Feel free to swap fresh berries for frozen, if that's what you have on hand. These are even better dressed up with vanilla ice cream or lightly sweetened whipped cream.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on 2 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.


Reviews (2)

49 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
A really simple and delicious bar recipe. An easy way to use up all of the raspberries I grow in my backyard. These travel really well and are great for picnics or tailgating. The texture and taste of the cornmeal and ground almonds really makes these wonderful and a little different.
Rating: 3 stars
At 9 servings per recipe, there are over 400 calories in each. I cut into 4x4 grid -- 16 bars. They're rich -- loaded with butter -- so that was plenty.