Linzer Bars Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 sticks (unsalted) butter, softened to room temp.
1 cup sugar
2 large eggs, beaten first
1 1/2 cups unbleached all-purpose flour, sifted before measuring
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cloves (optional)
1/2 tsp. cinnamon
Finely grated rind of 1 lemon
1 cup almonds, finely ground
1 12-oz. jar seedless raspberry preserves or jam
1 tbsp. confectioner's sugar
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Directions: |
Directions:Recipe is from "The Entertaining Survival Guide" by Lora Brody.
1. Preheat overn to 400º with rack in center position.
2. Spray a 13" x 9" baking pan with nonstick vegetable spray or coat with butter.
3. Place pan in freezer while you prepare dough.
4. Place butter, sugar and eggs in food processor or mix with spoon until well-combined.
5. Sift flour, salt, baking soda, cloves and cinnamon into processor or mixing bowl and process or mix until a dough forms.
6. Add lemon rind and ground almonds and mix again.
7. Press dough into prepared pan, forming a 1/4" - 1/2" rim around the pan.
8. Drop the preserves by the tablespoon on top of dough and then spread evenly with rubber spatula or spoon.
9. Bake 20 minutes or until edges of dough are golden and preserves are bubbly. |
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Number Of
Servings: |
Number Of
Servings:24 bars |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: 1.Can make ahead and freeze. To freeze: Let cool completely then wrap carefully in waxed paper and store in plastic freezer bags. To make freezer bags airtight (resulting in fresher baked goods), seal the bag except for one corner, then use a straw to suck out the air from the bag and seal. Sounds strange, I know, but it works!
2. Seedless raspberry preserves are hard to find. You can use regular raspberry preserves if you mix the contents of the jar well and then use a strainer to strain out as many of the seeds if you can.
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