Master Mix Linzer Crumble Bars Recipe ~ Noreen's Kitchen

Linzer Bars

all-purpose flour
3/4 c. toasted hazelnuts
1 1/2 c. unsalted butter
1 1/2 c. sugar
large egg yolks
1 1/2 tsp. ground cinnamon
3/4 tsp. grated lemon zest
3/4 tsp. vanilla extract
1/2 tsp.
1/4 tsp. ground cloves
3/4 c. raspberry jam or preserves
3/4 c. apricot jam or preserves
confectioners' sugar
  1. Heat oven to 350 degrees F. Line a (15 1/2 x 10 1/2 x 1-inch) jelly roll pan with nonstick foil, letting foil extend at ends of pan.
  2. Pulse flour and hazelnuts in a food processor until nuts are finely ground.
  3. Beat butter and sugar in a large bowl with an electric mixer on medium speed, until creamy. Add yolks, cinnamon, lemon zest, vanilla, salt, and cloves; beat until well blended. With mixer on low speed, add flour mixture and beat until combined.
  4. Remove 1 1/3 cups of the dough; divide in half. Roll each half into a 12-inch log. Wrap logs in plastic wrap and refrigerate.
  5. Pat remaining dough evenly over bottom of prepared pan. Bake 20 minutes, or until edges are golden brown; cool on a wire rack.
  6. Drop jams by teaspoonfuls, alternating kinds, over crust without mixing jams, up to 1/4 inch from edges. Cut refrigerated dough into generous 1/4-inch-thick slices. Arrange over jam, leaving space between slices.
  7. Bake 40 to 45 minutes, or until top is pale golden brown and filling starts to bubble in spots. Cool completely in pan on wire rack.
  8. Remove from pan to a cutting board using foil ends. Cut into 40 bars. Dust lightly with confectioners' sugar before serving.

Video: Raspberry Shortbread Bars Recipe Demonstration -

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Date: 02.12.2018, 03:37 / Views: 71332