Raspberry Linzer Torte Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Ingredients:
vegetable oil cooking spray |
6 tablespoons raspberry preserves |
2 tablespoons sliced almonds |
Directions:
1. Heat oven to 350°F. Coat a 9 x 13 pan with cooking spray. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan. Spread preserves over dough; sprinkle with almonds. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle. Cut dough into 1/2-inch strips with a fluted pastry cutter. Crisscross strips over raspberry-almond layer in a lattice pattern. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes. Cut into 1-to 1 1/2-inch bars.
2. Per serving (1 cookie): 39 calories, 1 g fat, 1 g saturated, 6 g carbohydrates, 0 g fiber, 1 g protein Nutritional analysis provided by Self
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