Email to Cat      

Raspberry Chocolate Bars

Source of Recipe


From "The International Cookie Cookbook"






List of Ingredients



• 1/4 cup shelled whole hazelnuts
  
• 1/4 cup slivered blanched almonds
  
• 2-1/2 cups flour
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 8 Tbsp unsalted butter, slightly softened
  
• 1/3 cup plus 2 Tbsp sugar
  
• 3 eggs, divided
  
• 1 Tbsp orange juice, Amaretto or Frangelico
  
• About 3/4 cup red raspberry jelly
  
• 2 ounces semisweet chocolate, chopped
  
• 1/2 tsp vegetable oil
  






Instructions



1. Toast the hazelnuts in a preheated 350-degree (F) oven 10 minutes or until the skins start to crack. Remove from the oven. In a separate pan, toast the almonds in the oven for 5 minutes. Remove from the oven and cool. When the nuts have cooled, chop finely.
   
   
2. Sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar together until fluffy. Beat in 2 eggs and the orange juice or liqueur. Slowly add the dry ingredients, beating to blend. Beat in 1/3 cup of the chopped nuts. Divide the dough into thirds. On a lightly floured counter, roll each dough section into a log 11 inches long.
   
   
3. Transfer the logs to a greased baking sheet, spacing them as far apart as possible. Form a deep trough, about 1 inch wide, down the center of each log with your fingers. (Be sure the trough has a rim all the way around to keep the jelly from running out.)
   
   
4. Place the remaining egg in a small bowl, add about 1 tablespoon water and beat lightly. Brush each log with the mixture. Bake in a preheated 325-degree oven 10 minutes. Remove from the oven. Lightly brush with the egg again. Spoon the jelly down the center and sprinkle lightly with the remaining nuts. Return the logs to the oven and bake about 15 minutes, until lightly golden. Remove from the oven and let stand 15 minutes. Transfer to wire racks set over wax paper.
   
   
5. Combine the chopped chocolate and oil in a small Pyrex bowl. Place in a saucepan with water coming about halfway up the sides of the bowl. Gently melt over medium-low heat. Remove from the heat and stir well. With your fingers, shake the chocolate back and forth over the bars. Cool completely.
   
   With a long, sharp knife, cut each log into 1/2-inch bars. Store in an airtight container up to 4 days.
   
   Makes about 3 dozen bars.