How to Bake Seven Stars Bakery's Raspberry Bars


Raspberry Bars (standard 1/2 sheet pan-12"x17")

All Purpose Flour: 278 grams

Sugar: 148 grams

Toasted Almonds: 67 grams

Butter (cold-cubed): 230 grams

Raspberry Jam: 278 grams

- Preheat oven to 350

- Weigh out all ingredients except raspberry jam and put into food processor

- Pulse ingredients until they are the consistency of peas. Don't overpulse or it will form a dough

- Spread out half of the above mixture on the greased sheetpan and press down into the pan. Put the other half into the fridge

- Bake this bottom crust until set and just starting to color

- Pull out of oven and immediately pour the jam onto the hot crust and spread evenly

- Crumble the remainder of the dry mixture onto the raspberry jam and bake again until just starting to color.

Cool completely and enjoy!


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