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


Check out our recipe for homemade marmalade to use in this tempting traybake.



  • 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