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I make about 1400 cookies/candies every holiday season.
Yes. 1400. It’s insane. It’s usually divided up among about 16 different kinds, some recipes doubled, some quadrupled, but however you look at it, it’s a lot of treats. I dialed it back last year by not doubling or quadrupling so much, trying to coordinate with our ever changing gifting needs. I usually include a list of the cookies to help the recipient identify the different varieties. Raspberry White Chocolate Almond Blondies has been on the list EVERY year since the first time I made them. They are a favorite of many and some ask me to include extra on their plate because they enjoy them so much.
Each December, I try to cull down the list of cookies and candies I want to make. It’s difficult because we have so many traditional favorites, but we also want to try new ideas as well. I would need at least 25 different kinds of cookies to even begin to tackle the list I want to make. This one is a no brainer. I have to make it. I’m always asked for the recipe (now I can just tell them to check out the blog!) And there’s a group of people who would be very sad if it wasn’t included as part of their cookie plate, not the least of which is my daughter. I think this recipe falls in her top three favorite Christmas cookies.
If anyone is reading this who’s received these cookies from me before, I’ve changed the name a bit. I used to call them Raspberry White Chocolate Almond Triangles to help you identify them by shape on the tray. As I was putting this post together, it occurred to me that they are very similar to blondies. So, don’t be confused. It’s the same wonderful bar you’ve come to know and love, just with a slightly different name, to help describe them better to the newcomers.
For those of you who are new to the recipe, you really have to make these at least once. The bar is rich and buttery and sweet and dense and creamy and…ugh! delicious! I love, love, love the smell of almonds. The almond extract in this recipe is a great complement to the sweet raspberry filling. Toasted sliced almonds on top add just a mild crunchy texture and hint to the almond flavor within.
You’ll start with an easy batter, filled with some partially melted white chocolate. This will be your bottom crust layer. You’ll bake it for 10-15 minutes, spread with some melted raspberry jam, top with the rest of the batter that’s filled with even more white chocolate, sprinkle on some almonds and finish baking.
It’s such a great cookie. It’s like a raspberry almond Danish pastry married a white chocolate macadamia nut cookie and had a blondie baby. Hmmm…I might have gone too far with that description, but I think I leave it in and be embarrassed about it later…just in case it woos some of you over to trying the recipe.
So, get yourself some white chocolate and raspberry jam and throw this bar together. It has all the wonderful tastes of the holidays wrapped up in one pretty little bar. Raspberry White Chocolate Almond Blondies…Make them once…
And I’m willing to bet you’ll be making them again.
Raspberry White Chocolate Almond Blondies
- 1 cup 2 sticks salted butter
- 2 12 ounce packages (4 cups) white chocolate chips or 4 (6 ounce) white baking bars, chopped (I use Ghiradelli white chocolate chips)
- 4 eggs
- 1 cup sugar
- 2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons almond extract
- 1 cup raspberry spreadable fruit or jam I use Polaner All Fruit seedless raspberry
- 1/2 cup sliced almonds toasted
Preheat oven to 325 degrees F. Line a 13 x 9 inch pan with foil. Grease and flour foil lined pan.
Melt butter in a small saucepan over low heat.
Remove from heat and add 2 cups of the white chocolate chips reserving the balance for later. LET STAND. DO NOT STIR. Chips should just sit in the melted butter. It will look like a pan of melted butter with a pile of partially melted chips in it. Set aside.
In large mixing bowl, beat eggs until foamy.
Gradually add sugar, beating at high speed until lemon-colored.
Stir in melted butter chip mixture. Add flour, salt and almond extract. Mix at low speed just until combined.
Spread half of the batter, about 2 cups in the bottom of prepared pan. This is easiest if you drop by spoonfuls around the pan so you're not trying to spread all of the batter from the middle outward.
Bake at 325 for 15 to 20 minutes or until light golden brown. Remove from oven.
Stir remaining 2 cups of chips into remaining batter. Set aside.
Melt raspberry jam in a small saucepan over low heat.
Spread jam evenly over partially baked crust.
Gently drop spoonfuls of remaining batter as evenly as you can over the jam. No need to spread. Some fruit may show through batter.
Sprinkle with toasted almonds.
Bake at 325 for an additional 35-45 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan. Use foil to lift out of pan and cut into triangles.
* Be sure to use a premium white chocolate in this recipe. Poor quality white chocolate can have a strange texture and flavor and will compromise the taste of this bar.
*This recipe may be halved and baked in an 8" or 9" square pan. Partially bake the first layer as directed for 10-15 minutes or until light golden brown. Once you've added the jam, remaining batter and almond layer, bake for 25-35 minutes or until toothpick comes out clean.
*You can also double this recipe and bake successfully in a 16 inch square pan, if you happen to have that size pan and you need a large quantity.
*The yield of 48 triangles is achieved by cutting 4 rows on the short side and 6 on the long side, then cutting each of those squares in half diagonally.
*Store in an airtight container at room temperature up to 3 days or pack in freezer bags and freeze up to 2 months.
Recipe Source Pillsbury Bake Off Cookbook, Raspberry Filled White Chocolate Bars
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