Go Back

Gluten-Free (Dairy-Free) Raspberry Almond Bar Recipe

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 3/4 cup non-dairy butter
  • 3/4 cup almond paste
  • 1 teaspoon almond extract
  • 1 bag King Arthur Gluten-Free Cookie Mix
  • 1 large egg
  • 1 cup raspberry jam
  • 1 cup sliced blanched almonds
  • 2 to 3 tablespoons coarse white sparkling sugar optional


  1. Preheat oven to 375°F. Lightly grease a 9" x 13" pan.
  2. Place non-dairy butter and almond paste in a large bowl and beat until smooth. Add almond extract and cookie mix; mix until dough is combined - it will be crumbly. Reserve 1 1/2 cups of crumbs for streusel topping.
  3. Add egg to the remaining mix and blend until smooth. Spread the dough in an even layer in the bottom of your prepared pan. Use your fingers and a spoon to spread dough evenly in pan.
  4. Spread jam on top of dough (if jam is too thick, heat slightly in microwave first). Lightly mix almonds with reserved crumbs, and sprinkle evenly over jam. Sprinkle with sparkling sugar, if desired.
  5. Bake for 25 to 28 minutes, until golden brown. Remove from oven, cool for 30 minutes, then cut into small squares while still warm. Cool completely before serving.