Saturday, 10 November 2012

Baking My Way: Chocolate Almond Linzer Bar

 This bar is super tasty! I love this bar! I didn't use raspberry preserver but cherry and apple butter and it gave it a little tart taste which went really well with the dark semi-sweet chocolate I used. I love the almond paste in this bar and it really adds to the richness of the dough. It makes it more dense but I sort of like it that way! I would make it again.

3 1/2 oz. almond paste
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 tsp salt
1 tsp almond extract
2 eggs
3 cups flour 
1 1/2 cups raspberry preserves
1/2 cup sliced almonds
1/2 cup chocolate chips
1 tsp icing sugar

Hear oven to 350. Grease 15 x 10 x 1 inch baking pan. Combine almond paste and butter, blend until smooth. Add sugar, brown sugar, salt, almond extract and eggs; mix well. Add flour gradually, stirring to form a smooth dough.

Divide dough in half. Roll out half of dough between 2 sheets of waxed paper to form 15 x 10 inch rectangle. Remove top sheet of waxed paper. To make decorative top cut hearts or circles in the one layer of the dough. Return cut outs to other half of the dough. Set top dough layer aside.

Roll out other layer same as first layer, then press it into greased baking pan.  Bake for 10 minutes. Cool 5 minutes. 

Spread evenly with preserve; sprinkle with almonds and chocolate chips. Lifting top crust with wax paper, place dough side down over filling; carefully remove wax paper. Trim edges if necessary.

Bake at 350 for additional 20 - 25 minutes or until golden brown. Cool 1 hour. Sprinkle with icing sugar. Cut into 48 bars with heart cut out in the middle of each bar.

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