Gluten-free goodness: melt-in-your-mouth buttery crust with a sweet/tangy topping.
Almond Raspberry Bars
Ingredients
For the crust:
- 2 cups Mandelin Blanched Almond Flour or Natural Almond Flour
- 4 tablespoons granulated sugar
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 1/2 stick of butter, chilled and diced
For the topping:
- 1 egg
- 1/4 cup sugar
- 1/4 cup Greek yogurt
- 1/2 cup fresh or frozen raspberries, thawed
- 1/4 cup Mandelin Blanched Almond Flour or Natural Almond Flour
- 2 teaspoons corn starch
- 1/2 cup fresh raspberries for garnish
Directions
Preheat oven to 350°F. Grease a 8"x8" baking pan.
Whisk together dry ingredients in a mixing bowl. Add the chilled butter slices and work together with hands until evenly combined. Mixture should be crumbly.
Press dough into the bottom of the pan then bake for 20 minutes, or until lightly browned.
Meanwhile, prepare the topping. Whisk together the egg and sugar in a mixing bowl, then add raspberries and yogurt and mix. Add almond flour and corn starch and whisk until combined.
Pour topping mixture over the crust and bake an additional 20-25 minutes at 300°F.
Remove from the oven and let cool in pan. Top with fresh raspberries.