From Rachel DeSchepper, digital director of Modern Farmer, created these raspberry bars that we think could double as dessert and breakfast if you’re feeling extra festive. Click through for the full recipe.
What You’ll Need:
6 ounces unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped almonds
3/4 cup seedless raspberry preserves or jam
What to Do:
Preheat oven to 350°. Grease a 9-inch square baking pan.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, and continue to beat until smooth. Stir in flour and almonds, mixing until everything’s combined.
Firmly press half of the batter into bottom of the prepared baking pan. Spread the preserves or jam over crust, and then gently top with the remaining batter.
Bake in preheated oven for 30-35 minutes, or until the top is slightly brown.
Let cool completely before cutting into squares.