Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lemon-Hazelnut Raspberry Bar




Source of Recipe


Internet


List of Ingredients




2 cups flour
1/4 cup powdered sugar
1 cup butter
1/2 cup finely chopped toasted hazelnuts
4 eggs
2 cups sugar
1/3 cup fresh lemon juice
1/3 cup lemon zest
1/4 cup flour
1/2 teaspoon baking powder
3/4 cup raspberry preserves

Instructions:
Mix together 2 cups flour, powdered sugar, butter, toasted hazelnuts--to crumb consistency. Pat into lightly greased 9x13 pan and bake at 350 for 15-20 minutes.

Beat eggs and sugar together. Add lemon juice. Add lemon zest. Add 1/2 cup flour and baking powder.

Remove crust from oven. Spread raspberry preserves on top of crust. Top with lemon mixture and bake for another 25-30 minutes. Don't overbake. When cooled, dust with powdered sugar. Cut 3"x4".


Recipe