Raspberry Bars with Cocoa Streusel
These delicious raspberry bars are made with a layer of shortbread and a layer of cocoa streusel, with a ribbon of fresh berries running through the center
By Yankee Magazine|Jul 12 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThese bars are made with a layer of shortbread and a layer of cocoa streusel, with a ribbon of fresh berries running through the center. The technique of grating the shortbread dough comes courtesy of pastry chef Gale Gand, who shared it with Julia Child on their show, Baking with Julia.
Yield:
12 barsIngredients
1 cup all-purpose flour
½ teaspoon baking powder
1 pinch kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg yolk
½ cup granulated sugar
Instructions
First, make the shortbread: In a medium bowl, whisk together the flour, baking powder, and salt, and set aside. In the bowl of a stand mixer (or in a large bowl with a handheld mixer), beat the butter on high speed until pale and fluffy, then add the egg yolk and sugar and beat until the sugar has dissolved, about 4 minutes. Reduce the speed to low and add the dry ingredients and continue mixing until the dough comes together in a ball.
Wrap the dough in a sheet of plastic wrap and freeze for at least 15 minutes while you prepare the streusel. (The shortbread dough can be made up to a month ahead, wrapped tightly and frozen until ready to use; let stand at room temperature for 10 minutes before using.)
Why are we greasing the pan if we’re then lining it with parchment paper? Without the grease, will the parchment paper stick to the pan?
These turned out so yummy!
This was delicious, followed the recipe to the T !
Thank you for sharing
Do you have to use almond flour in the topping?
Can another flour be substituted for the almond flour? I really don’t appreciate recipes that call for a few tablespoons of an ingredient of which I must buy a large amount.
Can frozen berries be used instead of fresh?