Name: Linzer Tort Bars
Ingredients: 1 1/2 sticks butter or margarine (softened (6 oz)); 3/4 cup brown sugar; 1/4 cup sugar; 1 tablespoon lemon zest; 1 cup ground and toasted almonds; 1 egg (plus 1 yolk, beaten); 2 1/4 cup flour; 1 1/8 teaspoon baking powder; 3/4 teaspoon cinnamon; 1/4 teaspoon salt; 1-1/4 cup fresh raspberry Jam (recipe follows); Granulated Sugar (to taste); 2 to 3 pint Raspberries

Linzer Tort Bars

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Servings

Ingredients

1 1/2 sticks butter or margarine softened (6 oz)
3/4 cup brown sugar
1/4 cup sugar
1 tablespoon lemon zest
1 cup ground and toasted almonds
1 egg plus 1 yolk, beaten
2 1/4 cup flour
1 1/8 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
1-1/4 cup fresh raspberry Jam recipe follows
Granulated Sugar to taste
2 to 3 pint Raspberries

Instructions

Preheat oven to 350.
In the bowl of an electric mixer cream together the butter and sugar. Add the almonds and eggs.
Sift together the flour, baking powder, cinnamon and salt.
Add the flour mixture to the creamed mixture. Mix the dough until the ingredients are fully incorporated.
Press 2/3 of the dough into a greased 9×13 inch pan.
Spread the top with raspberry jam.
Roll out remainder of the dough to 1/8 inch thick and chill.
Cut into strips and arrange in a lattice pattern.
Bake for 25 minutes.
Allow to cool and cut into squares.
Add sugar to the raspberries in a medium sized pot. Cook over medium low heat until the raspberries break down and the sugar is dissolved.
Add more sugar if needed. Puree slightly with a hand blender.
This recipe can be doubled or tripled but will take a while to cook down.