Print Recipe

Raspberry Tea Squares



  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • Pinch of allspice
  • 1 cup chopped almonds
  • 3/4 cup raspberry preserves
  • Confectioners' sugar (optional)


  1. Heat oven to 350 degrees F. Generously butter a 9-inch square baking pan and lightly dust with flour.
  2. In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy.
  3. Add egg and vanilla extract and continue to beat until smooth.
  4. Add flour, allspice and nuts, mixing until well combined.
  5. Place half the batter in bottom of prepared baking pan; gently and carefully spread preserves over mixture and top with remaining batter.
  6. Bake for 30 to 35 minutes or until lightly golden.
  7. Remove from oven and sprinkle with confectioners' sugar, if desired.
  8. Allow to cool for 15 to 20 minutes, then cut into squares.

Variation: Try apricot jam with pecans; strawberry with filberts; peach with walnuts.

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