Feel free to swap fresh berries for frozen, if that's what you have on hand. These are even better dressed up with vanilla ice cream or lightly sweetened whipped cream.
3/4 cup natural almonds
1/2 cup yellow cornmeal
2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, melted
10 ounces frozen raspberries
Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sides. In a food processor, pulse almonds until finely ground (you should have about 1 cup). In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly moistened. Press about two-thirds the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries. Bake until top is golden brown, 35 to 40 minutes. Let cool in dish on a wire rack before cutting into 9 bars.
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