3/4 cup natural almonds
1/2 cup yellow cornmeal
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon 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. 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 wire rack before cutting into 9 bars.