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Aunt Helen's Almond Raspberry Rice Squares Recipe

A treasured family recipe! These delightful almond raspberry rice squares were a Christmas staple, always disappearing first from the cookie platters. Now you can recreate this gluten-free masterpiece. This recipe uses a modified version of Marie's French Pie Pastry (recipe #45383), substituting brown rice flour for a gluten-free twist. The buttery, nutty pastry perfectly complements the sweet raspberry filling and delicate white rice flour topping. Get ready to impress your family with this delicious and nostalgic treat!

Prep Time 30 mins
Cook Time 60 mins
Calories 103.2 kcal
Protein 1g
Rating 4.0 (1 Reviews)
Aunt Helen's Almond Raspberry Rice Squares 110

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aunt Helen's Almond Raspberry Rice Squares

  • Dough prepared from scratch for an 8x8 inch crust base, using halved quantities of the recipe's crust ingredients as specified.
  • Not used in this recipe; fresh or frozen raspberries are used for the filling.
  • 3/4 cup cold butter, cut into small pieces (1/4 cup for crust, 1/2 cup for crumb topping)
  • 3/4 cup granulated sugar (1/4 cup for crust, 1/2 cup for filling)
  • 1/2 large egg yolk (for crust)
  • 1 teaspoon almond extract (for filling)
  • 1/4 teaspoon salt (for crust)
  • 1 1/4 cups rice flour (3/4 cup brown rice flour for crust, 1/2 cup white rice flour for crumb topping)
  • 1/2 cup powdered sugar (for crumb topping)
  • Not used in this recipe.
  • 3/4 cup almond flour (1/4 cup for crust, 1/2 cup for crumb topping)
  • 1-2 tablespoons cold water (for crust)
  • 2 cups fresh raspberries (or 1 (10 ounce) package frozen raspberries, thawed and drained, for filling)

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How to Make Aunt Helen's Almond Raspberry Rice Squares

  1. Preheat oven to 350°F (175°C).
  2. Prepare half a recipe of Marie's French Pie Pastry (#45383), substituting brown rice flour for all-purpose flour.
  3. Press half of the pastry into a greased 8x8 inch baking pan.
  4. In a medium bowl, combine raspberries, almond extract, and sugar. Spread evenly over the pastry crust.
  5. In a separate bowl, whisk together white rice flour, almond flour, powdered sugar, and butter until crumbly. Sprinkle evenly over the raspberry layer.
  6. Bake for 45-50 minutes, or until golden brown and the filling is bubbly.
  7. Let cool completely before cutting into squares.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

41g

Fat

8g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Gluten Free Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit Canadian Oven Potluck Holiday Event Romantic Winter Cookies And Brownies Bar Cookies Grains Gifts Christmas Seasonal Comfort Food Quebec Berries Raspberries Pasta Rice And Grains Taste Mood Sweet To Go Equipment Number Of Servings