Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Bars: Linzer Bars




Source of Recipe


cdkitchen.com


List of Ingredients




butter -- for the pan
1 cup slivered almonds
1 cup unsalted butter -- at room temperature
1 cup granulated sugar
4 egg yolks
2 teaspoons vanilla extract
2 1/2 cups flour
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
extra flour -- for sprinkling
1 jar (12 ounce size) raspberry jam
granulated sugar -- for sprinkling
confectioners' sugar -- for sprinkling



Recipe



Set the oven at 350 degrees F. Butter a 9-by-13-inch baking pan. Cut a piece of parchment paper to fit the bottom of the pan. Butter the paper.

Spread the almonds on a rimmed baking sheet. Toast them in the oven for 8 to 10 minutes or until they are light brown. Set them aside to cool.

In a food processor, grind the almonds.

In a mixing bowl with a wooden spoon, cream the butter. Add the granulated sugar a little at a time until it is well blended. Beat in the yolks and vanilla.

Sift together the flour, baking powder, cinnamon, and salt. Stir the dry mixture and the ground almonds into the butter mixture a little at a time until it is all incorporated. The dough will be slightly sticky.

Place two-thirds of the dough in the pan. Using your fingertips, press it into an even layer. Flour your hands as you work. Prick the dough all over with a fork.

With the back of a spoon, spread the jam on the dough, leaving a 1/4-inch edge. Place clumps of dough around the perimeter of the jam, making a 1/2-inch border. Scatter the remaining dough in clumps over the rest of the jam. You will still be able to see jam through the dough. With a lightly floured hand, pat the clumps to flatten them slightly. Sprinkle the dough lightly with granulated sugar.

Bake for 30 minutes or until the top of the pastry is pale golden. Remove the pan from the oven and set it on a wire rack to cool. Cut into bars, making 3 horizontal cuts and 4 vertical cuts. Lift out the bars, sprinkle them with confectioners' sugar, and stack on a plate.

YIELD: 20 Bars