Almond Raspberry Triangles


Almond Raspberry TrianglesAlmond 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 TrianglesBase ingredients 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.Butter and sugar being beaten for the Almond Raspberry Triangles Add the flour and beat until completely mixed. It should be crumbly.  Crumbs for the Almond Raspberry TrianglesCrumb for the Almond Raspberry TrianglesPour into the prepared pan.Pressing the crumbs into the pan for the Almond Raspberry TrianglesPressing crust into the pan for the Almond Raspberry Triangles

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.Crust baked for the Almond Raspberry Triangles

Filling for Almond Raspberry TrianglesTopping ingredients for the Almond Raspberry Triangles1/2 cup seedless red raspberry jam or preserves
6 ounces toasted almonds (170 grams)
2 eggs
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.Raspberry on base for Almond Raspberry Triangles

Process the almonds until finely ground. Almonds in the processor for the Almond Raspberry TrianglesAlmonds processed for the Almond Raspberry TrianglesAdd the remainder of the ingredients Remainder of ingredients in processor for the Almond Raspberry Trianglesand processes until completely combined.  Topping ingredients processed for the Almond Raspberry TrianglesPour over the raspberry.Topping poured over base for the Almond Raspberry Triangles

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.Baked Almond Raspberry Triangles

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.

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14 thoughts on “Almond Raspberry Triangles

  1. J

    Love the sound of these!

    Any thoughts on what one could do to “dress up” the top to make them pop when packaged?

    1. hfletcher Post author

      We just lightly dusted them with an emulsified powdered sugar, which you can find on line. That allows them to be frozen without the powdered sugar melting and becoming watery when thawed, boxed or held under a cover. You definitely don’t want to ice or frost them in any way. The balance of the flavors will be destroyed.

    2. hfletcher Post author

      We simply dusted them with an emulsified powdered sugar. The powdered sugar can be found on line. It can be frozen, boxed or held under a cover without the powdered sugar becoming wet or melting. We used these in our petit four box that was frozen. You definitely don’t want to ice or frost them as the balance of the flavors will be lost.

      1. Maro Dimmer

        Can you give us a vendor reference for emulsified powdered sugar please. A search on google was unproductive.

        1. hfletcher Post author

          If you google “non melting powdered sugar” there are several places you can look at and compare prices. Lay terminology does not always match commercial terminology. Hope this helps.

  2. Rockyrd

    These look great and I have most of the ingredients to make them. I will pick up the rest and try them soon.
    Is there any reason you used foil to line the pan instead of parchment? Maybe for ease of lifting out to cut them?

    1. hfletcher Post author

      Hi M.J. The reason for foil is the jam sticks like crazy to the pan, even with spraying. The foil allows you to get them out of the pan easily and then ease the foil off. I am adding a note to chill the pastry after it has cooled to release them easier. Good question.

  3. Nikki

    What’s not to love about Shortbread…then to top it with Raspberries, almonds and amaretto…that can only make a good thing better.
    I can’t wait to make these.

  4. Manisha

    Hi Helen

    This recipe is interesting, simple and looks delicious. I loved the way you made the pastry! No refrigeration, no rolling, no transferring to pie pan- as simple as it can get. I am surely going to give it a try. Can i use Unblanched almonds instead?


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