Almond Raspberry Cookie Bars Tutorial | Raspberry Compote from Scratch

Bars are a great way to feed a lot of people with minimal effort. They can be as easy as a brownie or have a few more steps, such as these almond raspberry bars. They are comprised of three layers: soft sugar cookie crust, almond blondie center, and gooey raspberry topping. The combination of flavors and textures is quite lovely. I hope you give it a try! Raspberry Compote Ingredients: 1/2 lb frozen raspberries 1/3 cup granulated sugar 1 tbsp cornstarch Cookie Crust Ingredients: 4 oz butter, softened 4 oz cream cheese, softened 150 g granulated sugar 1/2 tsp baking powder 25 g egg 1/2 tsp vanilla extract 227 g all-purpose flour Blondie Layer Ingredients: 226 g unsalted butter, melted 230 g granulated sugar 1/2 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 1/4 tsp almond extract 100 g egg 105 g all-purpose flour Sliced almonds for topping These bars bake in a 9x13 casserole dish or cake pan. Bake at 350 degrees Fahrenheit for 50-60 minutes until center is slightly jiggly. You can half the recipe and use an 8x8 square dish. Adjust the baking time and check at 35-40 minutes for doneness. These bars can be stored in an airtight container up to 3 days at room temperature. —————————————————————————— INSTAGRAM: @butter_cake_bakery TIKTOK: @buttercake762