Almond Shortbread Bars with Marmalade

Marmalade and almond shortbread bars

  • makes 12 bars
  • Easy

Check out our shortbread recipe with flaked and ground almonds, packed with shredless marmalade. This easy traybake is ready in under an hour



  • salted butter 250g, softened, plus extra for the tin
  • golden caster sugar 125g, plus extra for sprinkling
  • vanilla extract ½ tsp
  • almond extract 1/8 tsp
  • plain flour 225g
  • ground rice or rice flour 125g
  • ground almonds 50g
  • shredless marmalade 200g
  • toasted flaked almonds 25g


  • Step 1

    Heat the oven to 180C/160C fan/gas 4 and butter and line a 20cm square cake tin with baking paper.

  • Step 2

    Put the butter, sugar, vanilla and almond extracts in a large bowl, and beat with an electric whisk until pale. Add the flour, ground rice or rice flour and ground almonds, and mash in with a wooden spoon, then use your hands to bring everything together to a smooth dough. Divide the dough in half.

  • Step 3

    Roll and push one half of the dough into the base of the prepared tin. Use the bottom of a glass or jar to press the shortbread base as flat as possible. Spread over the marmalade.

  • Step 4

    Roll out the remaining dough on a piece of baking paper to a rough 20cm square and carefully lift on top of the marmalade. Prick all over with a fork, then scatter over the flaked almonds and press in to stick to the dough. Bake for 35-40 minutes or until pale golden, then sprinkle with a little more sugar and leave in the tin to cool. Cut into 12 bars.

Check out more of our best marmalade recipes here...

Marmalade Recipe with Grapefruits

Nutritional Information

  • Kcals 386
  • Fat 21g
  • Saturates 11.2g
  • Carbs 44.4g
  • Sugars 22g
  • Fibre 1.1g
  • Protein 4.3g
  • Salt 0.4g