Gluten-Free Raspberry Almond Bars

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gluten free
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Hands-on time:
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Yield: 24 bars

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We were elated when we found out how easily our Gluten-Free Cookie Mix could be transformed into these delicious bars.

Gluten-Free Raspberry Almond Bars

star rating (17) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 24 bars
Published: 10/25/2010


  • 3/4 cup soft butter
  • 3/4 cup almond paste
  • 1 teaspoon vanilla extract or almond extract or 2 drops bitter almond oil
  • 1 bag King Arthur Gluten-Free Cookie Mix
  • 1 large egg
  • 1 8-ounce jar jam (raspberry is especially delicious; apricot and cherry are great, too)
  • 1 cup sliced blanched almonds
  • 2 to 3 tablespoons coarse white sparkling sugar, optional


1) Preheat your oven to 375°F. Lightly grease a 9" x 13" pan.

2) Beat the butter and almond paste until smooth. Add the extract and blend in the cookie mix; the dough will be crumbly. Remove 1 1/2 cups of crumbs to reserve for streusel topping.

3) Add the egg to the remaining mix and blend until smooth. Spread the dough in an even layer in the bottom of your prepared pan.

4) Warm the jam and spread it over the dough. Lightly mix the almonds with the reserved crumbs, and sprinkle evenly over the jam. Top with sparkling sugar, if desired.

5) Bake the bars for 26 to 28 minutes, until they're golden brown and the jam is bubbly. Remove from the oven, cool for 30 minutes, then cut into squares while still warm. Cool completely before serving.

Yield: 24 bars.


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  • star rating 01/10/2015
  • AJ from Brooklyn, NY
  • There is only one thing wrong with this recipe...I can eat the entire batch all by myself. I can't believe how good these are. I've made it with apricot filling as well as raspberry.
  • star rating 12/22/2014
  • tinarees from KAF Community
  • I did the recipe as written, and discovered that the bottom doesn't set very well and needs prebaked. This is a total loss, and to be honest, I'm really really disappointed, since this is what my gluten free daughter was expecting. Guess I'll start from scratch with another box and prebake the crust. Or maybe I'll just skip it altogether and explain that I tried, but no cookies for her. Can you tell I'm disappointed? Please give us a call at the Baker's Hotline at 1-855-371-2253 so we can troubleshoot what might have gone wrong. We want your baking to be a success! Laurie @KAF
  • star rating 09/21/2014
  • Ann from Pewaukee, WI
  • I was in a hurry and didn't read the comments before baking, or I'd have pre-baked the crust too. But once again, you've produced a mix that's indistinguishable from conventional baking products. Woohoo! When I read the earlier comment that someone had found wheat in her almond paste, I ran to my pantry to look at the label of my brand - Solo- and found it has no wheat. My friends with celiac disease have been eating my almond macaroons made with it for some years, so I needn't have worried, but I thought I'd mention that brand is safe- at least for the rather sensitive celiacs I know. How about a way to use this mix to make a lemon dessert? I know you have a recipe on the site to use with your almond flour, but one using this mix would be nice.
  • star rating 08/16/2014
  • Anna from Boston
  • Absolute crowd pleaser! My family asks for these bars all the time and they do not have to eat gluten free! Excellent texture and flavor. I've made it with several different fillings and all are delicious.
  • star rating 06/29/2014
  • Matt from Milwaukee, Wisconsin
  • Excellent recipe! Not surprised, though, considering the source. I can always rely on the KAF bakers to come through. I did adapt the recipe to make it dairy free, though. I substituted 7 ounces of Earth Balance Vegan Buttery sticks for the butter (could probably have used only 6 ounces, but 7 oz gave great results with the crust). I added an extra 1/2 ounce of almond paste to use up the whole 8-ounce can. I also prebaked the crust for 10 minutes per reader comments, which worked perfectly. I baked the finished bars for 20 minutes and the crust was not too dark around the edges at all. I also toasted the almonds, which added a nice nutty dimension. I would definitely make it again!
  • star rating 12/23/2013
  • Janet from Long Valley, NJ
  • I made this for my daughter who is on a gluten free diet. While it was baking in the oven I decided to read the ingredients in the almond paste and to my surprise it had wheat starch in it. Needless to say she won't be able to eat this. So word of caution, check the label of your almond paste. It has a wonderful flavor and definitely would make again with the right paste. My daughter will be taking it to work for her co-workers so all is not wasted. Love your products!
  • star rating 12/22/2013
  • Gina from Chicago
  • Delicious! Made for our Christmas party using apricot preserves. I'm the only GF person, but had raves about these. I made them the day before the party when I was browsing for recipes online. I realized I had all the ingredients in my house already, so why not? Then I realized my husband had only left me only 1/8 c or so of the slivered almonds. I chopped up finer a handful of chopped dates to add to the almonds. Wow, great substitution.
  • star rating 10/15/2012
  • jkruse from KAF Community
  • My motto: Need a recipe-check with King Arthur Flour-and this is one of the reasons I check here first. These are fabulous! Thanks for all you do to enrich our lives with good stuff.
  • star rating 12/22/2011
  • superreader from KAF Community
  • A great cookie, GF or not. My celiac hubby says it is the best he's ever had, and certainly since he's been eating GF (more than 30 years)! Ours are barely crumbly- just the small amount of a good shortbread- but I made several ingredient and process changes. Details follow, if someone is interested. The cookie mix is very versatile, and a good starting point for all sorts of cookies, crusts & the like. Ingredients: Butter- local, pasture-only butter with a little more butterfat; Almond paste- we ran short so it was 2/3 the excellent KAF product + 1/3 home mixed (almond flour 65% + Splenda 35% + 2 tbsp water + 1/2 tsp almond extract, pureed in a heavy-duty blender); Added 1/4 cup fine ground oat flour (sorghum would work well, too, but I wanted the oat flavor); Egg- 1 small + 1 small yolk to make 1/4 cup (Lg egg size) with a higher yolk percentage. Process: After the mix & flour were combined with the creamed mixture it was left to sit overnight in a cool but not cold place so the whole grain flours would fully hydrate and marry with the fat. I've found that almost all cookies- G or GF- benefit from this but whole grain ones improve even more. The crust was blind baked for 10 minutes before the filling was added. For the filling I used Tangy Orange Mincemeat, a holiday favorite that plays wonderfully against the rich, buttery cookie.
  • star rating 10/19/2011
  • Carol from Hartford, CT
  • These were fabulous. My cousin and I both eat gluten-free. We both loved these. And, they freeze well. They were just as delicious when I thawed them as they were when they were first baked.
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