Raspberry and almond go so well together and this dessert is no exception. The almond paste makes these bars creamy with a nice mellow almond flavor and the sweet tart flavor of the raspberries is just enough to counterbalance that creaminess.
What I really like about these raspberry almond fruit squares is how they change over time. If you make these a day ahead of time, the crust will soften and become more of a crumbly bar. Serve them the day you make them for a firmer cookie-like crust, or the next day for a softer cake-like crust.
If you decide to make these in the air fryer, you’ll use a round cake pan instead of a 9-inch by 13-inch pan, so you’ll be making wedges rather than squares, but no-one will mind. Unfortunately you might get some complaints if you make them in the air fryer, however, because you can’t make as many at one time. 😉