Almond Raspberry Triangles were one of the most popular petit fours in our petit four box. Whether they are cut full size into squares or smaller triangles, this really easy to make bar is an unusual combination of flavors. My son referred to it as a “sleeper”. It is not the fanciest bar or petit four but certainly one of the best.
The base of these Almond Raspberry Triangles is shortbread that is pressed into the pan and topped with raspberry. The crowning glory is a mixture of almonds, eggs. Amaretto, vanilla, almond extracts and butter that are quickly processed together and poured over the baked base.
A quick turn in the oven and your Almond Raspberry Triangles are ready.
So when you are looking for something that is not the usual bars or brownies, these Almond Raspberry Triangles will fill that bill perfectly. They are perfect as a holiday cookie as properly packed, they travel well.
Base for Almond Raspberry Triangles1 1/2 cups (210 grams flour or 7 1/3 ounces)
1 1/4 sticks butter cut in small pieces (140 grams or 5 ounces)
1/3 cup sugar (70 grams or 2 1/2 ounces)
Line a quarter sheet pan or a 9×13 inch pan with foil and spray very well. Preheat oven to 350°F.
Mixer Method – Have the butter softened.
Cream the butter and sugar until light. Add the flour and beat until completely mixed. It should be crumbly. Pour into the prepared pan.
Processor Method – have the butter cold for this method. Cut it into small pieces. For how to pictures, use the ingredients listed above and follow this technique.
Place the flour in a processor bowl. Add the cold butter and cut in until indistinguishable. Add the sugar and process. It will be very powdery.
Pour it into the prepared pan and spread it out evenly.. Press it in firmly to completely cover the bottom and compact it.
Bake for 22 to 25 minutes until medium brown and completely baked.
Filling for Almond Raspberry Triangles1/2 cup seedless red raspberry jam or preserves
6 ounces toasted almonds (170 grams)
1 egg whites (32 grams or 1 ounces)
1/4 teaspoon salt
3/4 cup sugar (150 grams or 5 1/3 ounces)
2 tablespoons Amaretto*
1 teaspoon vanilla
1 teaspoon almond extract
4 tablespoons butter, melted (60 grams or 2 ounces)
Powdered sugar for dusting, optional
*Small single serve bottles of Amaretto or a similar Almond Liqueur can be purchased in grocery stores or liquor stores. While I believe the almond liqueur gives these Almond Raspberry Triangles a distinct flavor, if you wish to omit it, increase the almond extract to 2 teaspoons and add 1 1/2 tablespoons water in place of the liqueur.
Spread the almonds in a single layer on a baking sheet. Toast them at 350°F for 8 to 10 minutes until lightly browned and fragrant. Cool completely before continuing.
Spread the raspberry jam over the baked base and set aside.
Process the almonds until finely ground. Add the remainder of the ingredients and processes until completely combined. Pour over the raspberry.
Place on a half sheet pan to make it easier to get into and out of the oven. Bake 25 to 30 minutes until golden brown and set. Cool.
The jam sticks to the foil when baked. To more easily remove the foil, chill the Almond Raspberry Triangles or freeze them until very cold. Turn upside down and remove the foil being carefully around the edges. Cut 4 across and 5 down to make 20 squares. Cut each square diagonally for 40 triangles. Dust with powdered sugar before serving.
Note: The can be cut and frozen, well wrapped for several months.