There is a lot of excited energy in this house as we are heading to Disney this Friday. This is the first trip for my girls and Jim and I haven’t been in quite a few years.
We are excited not only for the rides and attractions, but also to try some of the restaurants at Disney. Not totally sure what to expect, but they really sound great. My, Disney has really changed since we went when I was about five. The first night we are eating at Wolfgang Puck’s restaurant in Downtown Disney. On the second night we are eating at the Grand Floridian Cafe. On night three we are eating at a restaurant called Kona. The menus sound great and my tummy is grumbling as I am reading them over. I will report back later next week after we return. If anyone has eaten at any of these restaurants, please let me know what you thought!
In the meantime, enjoy these Raspberry Almond Bars. If you aren’t a fan of raspberry,
then what the heck is wrong with you? you could certainly switch up to another jam – Apricot would be great here. I really like the combo of raspberries and almonds though and these bars had a lot of crunch since the almonds are right in the batter. These were a great little snack for the kid’s lunch and everyone liked them a lot!
- ½ cup unsalted butter
- 1 cup AP flour and ½ cup White Whole Wheat flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp baking powder
- ½ cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ cup sliced almonds
- ½ cup raspberry jam
- Preheat oven to 350 degrees. Spray an 8-inch square baking dish with Pam. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk.
- Reduce speed to low and gradually mix in flour mixture. Turn off the mixer and stir in almonds.
- In a small bowl, whisk jam to loosen. You can also microwave for a few seconds to do this.
- Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a ¼-inch border so the jam doesn’t stick to the sides of the pan
- Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
- Bake 25 to 30 minutes. Top will be a nice golden brown when done. Enjoy!