These old-fashioned Peach & Raspberry Shortbread Squares (w/Almonds) are perfect for picnics and lunch boxes this summer. Crunchy and sweet, buttery and bursting with peach, almond & raspberry flavors. Easy to make, these yummy shortbread squares are sure to disappear fast at your house!
Something magical occurs when shortbread and fruity raspberry and peach preserves collide!
These Peach & Raspberry Shortbread Squares (w/Almonds) bars are the scrumptious result, nothing short of divine.
Crunchy shortbread, raspberry and peach combine for a match made in heaven.
These bars are so simple to make, and use all the goodies: butter, flour, sugar, Smucker’s jam, almonds. You are gonna love these buttery Peach & Raspberry Shortbread Squares.
Cut the butter into the flour, sugar and salt with a pastry blender ’til it looks like this.
VERY IMPORTANT: set aside one cup of the above mixture for the topping. Then press remaining butter and flour mixture into a greased 9 X 9″ baking pan.
(Or use Reynolds parchment paper as I do – less mess and easy to lift from the pan for precise cutting after baking.)
Bake the crust, then cool.
Spread crust with raspberry jam, but don’t spread it all the way to the edges. (Jam will melt and continue spreading as it bakes. If the jam bakes against the edges of the pan the whole time, the edges will get too hard when it cools.)
Then dollop evenly with 1/2 teaspoonfuls of peach preserves on top. Sprinkle with reserved butter/flour mixture, then sliced almonds. Bake a second time.
Remove from oven when almonds are just turning golden brown like this. Cool for at least an hour before cutting into squares.
Peach & Raspberry Shortbread Squares (w/Almonds) are perfect for traveling, picnics, or a special lunch box treat.
These are the best shortbread bars I’ve ever baked and you’ll love every single buttery bite.
Tips for Making Peach & Raspberry Shortbread Squares:
- Use parchment paper for this recipe.
- Be sure to set aside 1 cup of butter flour mixture for topping.
- Don’t spread jam/preserves all the way to the edges. Because the jam will melt and spread as it bakes. The edges of your shortbread bars will stay softer if the jam/preserves isn’t touching the pan edge as it bakes.
Shortbread and fruit collide for a buttery match made in heaven. Travels well, great for picnics and outdoor events.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter
- 1 cup seedless Smucker's raspberry jam
- 8 teaspoons Smucker's peach preserves
- 1/2 cup sliced almonds
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, sugar and salt.
- Cut in cold butter with a pastry blender until just crumbly.
- Set aside 1 cup of this mixture to use as the topping later.
- Lightly grease a 9 X 9" square baking pan or use parchment paper.
- (An 11 X 7" pan also works fine.)
- Press remaining flour mixture into the bottom of prepared pan.
- Bake at 350 degrees for 20-25 minutes or 'til lightly browned.
- Cool crust.
- Spread raspberry jam over crust, but not all the way to the edges. Jam will melt and spread as it bakes.
- (You don't want the jam baking against the pan edge the whole time because it will too get hard once it cools.)
- Dollop the teaspoons of peach preserves evenly by 1/2 teaspoonfuls over the raspberry jam.
- Sprinkle reserved 1 cup flour mixture over the jam and preserves.
- Sprinkle with sliced almonds.
- Bake at 350 degrees for 30-35 minutes more or 'til golden brown.
- Cool 1 hour on wire rack.
- Cut into bars.
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