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unsalted butter sugar egg ground toasted hazelnuts cocoa ground nutmeg ground cinnamon ground cloves flour seedless raspberry confectioners
Viewed: 74 - Published at: 9 years agoIngredients
- 34 cup unsalted butter, at room temperature
- 12 cup sugar
- 1 large egg
- 1 cup ground toasted hazelnuts (filberts) or 1 cup almonds
- 1 tablespoon dark unsweetened cocoa
- 14 teaspoon freshly ground nutmeg
- 14 teaspoon ground cinnamon
- 18 teaspoon ground cloves
- 1 12 cups all-purpose flour
- 1 cup seedless raspberry jam or 1 cup apricot jam
- confectioners' sugar, for dusting
Method
- In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
- Add the egg and beat until light and fluffy.
- Stir in the nuts, cocoa, spices, and flour.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350F.
- Lightly grease a 9-inch square baking pan.
- REMOVE one-third of the dough and return it to the refrigerator.
- Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
- Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
- Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
- Spread the dough evenly with the jam.
- Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
- With a pastry wheel, cut into 1/2-inch strips.
- Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
- Bake for 40 to 45 minutes or until light brown.
- Cool in the pan on a wire rack.
- Cut into 2 1/4 inch squares.
- Dust with confectioners' sugar.
- Makes 16 bars.
