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These old-fashioned Peach & Raspberry Shortbread Squares (w/Almonds) are perfect for picnics and lunch boxes this summer. Crunchy and sweet, buttery and packed with peach, almond & raspberry flavor.
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5 from 1 vote

Peach & Raspberry Shortbread Squares (w/Almonds)

Shortbread and fruit collide for a buttery match made in heaven. Travels well, great for picnics and outdoor events.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16
Author Allie Taylor

Ingredients

  • 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

Instructions

  • 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.