Coconut-Raspberry Linzer Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Reminiscent of the traditional linzertorte, these convenient bars flaunt a tropical coconut flair. Ingredients:
1 1/2 cups all-purpose flour |
1 cup slivered almonds |
1/2 cup sweetened flaked coconut |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
3/4 cup cold butter, cut into pieces |
2 egg yolks |
1 cup seedless raspberry jam |
garnish: powdered sugar |
Directions:
1. Process first 8 ingredients in a food processor until almonds are finely ground. Add butter; pulse 10 times or until crumbly. Add egg yolks; process 15 seconds or until dough forms a ball. Set aside one-third of dough. Press remaining dough in bottom and 1/2 up sides of a lightly greased 11 x 7 baking dish. Spread jam to edges of dough.
2. Roll out remaining dough to 1/4 thickness. Cut dough into 1/2 wide strips; carefully arrange strips over jam in a lattice design.
3. Bake at 325° for 37 minutes or until golden. Cool completely on a wire rack; cut into bars. Garnish, if desired.
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