RASPBERRY LINZER BARS
Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. - Holly Cain, St. Petersberg, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.
Nutrition Facts :
SWEDISH RASPBERRY ALMOND BARS
When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter's 36 now, and I still make these wonderful cookies. - Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 165 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 53mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY RASPBERRY ALMOND BARS
Looking for a dessert made with Gold Medal® flour? Then check out these great raspberry almond bars - a chewy treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
- In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
- Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
- Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 18 g, TransFat 0 g
YULETIDE LINZER BARS
I found this recipe at the doctors office today and these look so scrumptious and festive looking. I will give them a try soon, hope you do too!
Provided by Dana-MMH
Categories Bar Cookie
Time 55m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease 13 x 9 inch baking pan.
- Beat butter and sugar in large bowl with electric mixer until creamy.
- Beat in egg and lemon peel until blended.
- Mix in flour, almonds, and cinnamon until well blended.
- Press 2 cups dough into bottom or prepared pan.
- Spread preserves over dough.
- Press remaining dough, a small amount at a time, evenly over preserves.
- Bake 35-40 minutes until golden brown.
- Cool and sprinkle with powdered sugar; cut into bars.
RASPBERRY LINZER BARS
Many years ago I had my first Linzer Torte, and it was love at first bite! A Linzer Torte is a nut crust filled with raspberry jam and topped with a lattice. As part of my holiday yummy package, I was looking for a way to include a fabulous version of this classic Austrian delicacy. This is absolutely it!!! I grabbed this recipe from Wolfgang Puck during an appearance on one of the morning shows.It is a recipe that requires patience, but your friends will RAVE, I promise :) You can't get much more authentic Austrian than Wolfgang Puck!
Provided by Tantric1
Categories Dessert
Time 3h30m
Yield 1 Torte
Number Of Ingredients 12
Steps:
- In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended.
- Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
- Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours.
- Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
- For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes.
- Remove from refridgerator and fill bottom half with raspberry jam.
- Preheat the over to 350°F.
- Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte.
- Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.
Nutrition Facts : Calories 4336.3, Fat 231.6, SaturatedFat 95.7, Cholesterol 577.5, Sodium 1858.7, Carbohydrate 533.7, Fiber 25.1, Sugar 279.6, Protein 53
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5/5 (5)Category Bars, DessertCuisine American, DessertTotal Time 1 hr 5 mins
- Preheat oven to 350 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
- In a large bowl, combine the butter, sugar, and extracts together until creamy, about 2 minutes. Beat in the flour until dough comes together. Dough may be a little crumbly, this is okay.
- Save 1/2 cup of the dough and place on some plastic wrap. Wrap it up and freeze for 10 minutes. Meanwhile, press the remainder of the dough into the prepared pan in an even layer. Top with 1/2 cup of the slivered almonds and the jam, spreading to just about the edges of the dough. Crumble the remaining dough on top and finish topping with the remaining slivered almonds.
- Bake for approx. 45-50 minutes or until the top is light golden brown and the center is set. Cool completely before cutting into squares.
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Category Healthy Diabetes-Friendly RecipesCalories 104 per servingTotal Time 2 hrs
- Preheat oven to 375°F. Line an 8-inch-square baking pan with foil, leaving two overhanging sides. Coat with cooking spray.
- Combine raspberries, ¼ cup water, and granulated sugar in a medium saucepan. Cook over medium heat, stirring with a wooden spoon to break up the berries, until bubbling and starting to thicken, about 8 minutes. Combine the remaining ¼ cup water and cornstarch in a small bowl. Add to the berry mixture and continue cooking, stirring, until it reaches jam-like thickness, about 3 minutes more. (You should have about 1 cup filling.) Remove from heat and set aside.
- Beat confectioner's sugar, whole-wheat flour, almond flour, butter, salt, and almond extract in a mixing bowl with an electric mixer on low speed until the mixture is the texture of wet sand. Reserve ⅓ cup of the dough. Press the remaining dough into the prepared pan.
- Spread the raspberry filling over the crust. Crumble the reserved dough over the raspberry filling. Bake until the filling is set and the topping is beginning to brown, 30 to 33 minutes. Let cool completely in the pan on a rack. Using the overhanging foil, lift the bars from the pan and cut into squares.
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