Rasberry & Almond Tosca Bars

Luxury bars with raspberry jam, moist almond filling and a almond caramel topping. Perfect when you are expecting guests or as a special treat to the evening tea.

Rainy days are perfect for some self-indulgence with sugar. Being comfortable on your rock chair with your favorite magazine, a cup of hot drink and something sweet to bite on while the rain beats soft tunes against the window. However, it's not just about self enjoyment, rainy days are also perfect for family gathering, doing some acitivty together, spending some quality time, such as baking something sweet! These luxury bars are a great company to your evening tea!

These raspberry & almond tosca bars have a short bread bottom spread with some raspberry jam and almond filling. They are topped with a caramel like filling made with butter and sugar and crushed almonds added to it. The topping is spread evenly over the half baked cake and baked until the topping turns golden and crispy. The icing sugar on top adds sweetness to the cake.

When I made these bars for the very first time, I noted some things that I thought could be improved. I tried to modify it a bit and the result was great. The original recipe does not include sugar in the filling, but I found it to be a bit less sweeter than my sweet tooth is used to. I don't think the marzipan or almond paste is sweet enough to do justice to all of the filling. Therefore, I prefer to add about 100 grams / cup of sugar to the butter and cream them together until light and fluffy for then to grate in the marzipan or almond paste. I have also doubled the quantity of the jam as it also seemed to be less in relation the rest. The first time I made these, I did not pre-baked the bottom as the recipe does not call for it, but I felt the bottom did not bake properly. Pre-baking the bottom for about 10-15 minutes results in a good shortbread bottom which is baked well.

It is important to check if the filling has become firm to the touch before spreading on the almond tosca (caramel) topping. Add one tablespoon at a time very carefully so that the topping is divided evenly on the cake.

These bars improves in taste and texture and are best eaten the next day stored in an air-tight container at room temperature.

Raspberry & Almond Tosca Bars

Adapted from Rutiga Bakboken

Makes about 20 bars

...........................................................  INGREDIENTS  ...........................................................

Bottom

120 g / 1 cup allpurpose flour

75 g / 1/3 cup butter

1 tbsp sugar

Filling

100 g / 1/2 cup raspberry jam

75 g / 1/3 cup butter
90 g / 3/8 cup sugar
50 g / 1/4 cup almond paste or marzipan

2 eggs
45 g / 0.4 cup allpurpose flour
1 tsp baking powder

Almond tosca (caramel topping)

65 g / 1/2 cup almonds or nuts
75 g / 1/3 cup butter
45 g / 1/5 cup sugar
2 tbsp allpurpose flour
2 tbsp milk

Garnish

75 g / 1/6 cup icing sugar
water

...........................................................  PREPARATION  ...........................................................

1 Grease an oblong baking tray about 16 x 25 cm / 6 x 10 inches

2 Mix together the ingredients for the bottom (flour, butter and sugar) in a food processor or by hands (crumble the flour and butter) and press into the prepared tray

Prebake the bottom in the middle of oven at 160 C / for about 15 minutes or until slightly golden on the edges

Let cool for about 15 minutes

3 Meanwhile, prepare the filling by creaming the butter and sugar until soft and smooth

4 Grate the almond paste or marzipan finely and add into the creamed butter

5 Mix in the eggs, one at a time until blended

6 Sift together the flour and baking powder, mix with a whisk or fork until the baking powder is incorporated

7 Stir the flour into the batter until well blended

8 Spread the raspberry jam on the cooled bottom and spoon over the filling evenly 

Bake in the lower part of a pre-heated oven at 160 C for about 15 minutes or until well risen and firm to the touch

Prepare the almond tosca (caramel topping) while the cake is baking in the oven

9 Slice or chop the almonds finely
10 Have the almonds and rest of the ingredients for topping in a small sauce pan and let it simmer over gently stirring
11 Spread the topping evenly over the cake (use a tablespoon and add one at a time so that it covers the cake)

Bake for another 15 - 20 minutes at 160 C until the topping turns golden brown and crisp

Let cool in the tray

12 For the glazing, add enough water to the icing sugar in a small bowl to make a thick and smooth paste
13 Pipe onto the cake in a lattice pattern

Preferably leave covered over night to set, then cut into even sized oblong slices

STORAGE: 1 week in an air tight container at room temperature - about 3 months in the freezer

Enjoy with your favorite cup of tea!