Hazelnut Raspberry Bars

Cookies, Desserts | December 4, 2015 | By

Beautiful, delicious cookie bars! Perfect for Christmas or anytime! Layers of hazelnut shortbread and raspberry preserves, moist and rich! Make them ahead, they freeze beautifully!

Ingredients:
Makes 24 cookies 

• 1  2/3 cup of flour
• 1  1/3 cups of hazelnuts
• 1/2 tsp of cinnamon
• 1/4 tsp of cloves
• dash of salt
• 2 sticks (1 cup) of butter, room temperature
• 1  1/2 cups of sugar
• 1/2 tsp of lemon zest
• 2 eggs, room temperature
• 1- 10-oz jar of seedless raspberry preserves
• 1 Tbs of turbinado sugar (a raw, coarse sugar) for sprinkling on top

Directions:

Preheat oven to 350°
Toast the hazelnuts in a dry skillet over medium heat for about 6 or 7 minutes until fragrant, then pulse in a food processor until finely ground.Spray the bottom of a 9 x13″ baking pan with cooking spray and line with parchment paper, several inches larger than the pan to use as “handles”.In a medium bowl, combine the flour, cinnamon, cloves, salt and hazelnuts.
Using an electric mixer, on high speed, beat the butter, sugar and lemon zest until well combined. On medium speed, beat in the eggs, one at a time.
Add the flour mixture, one cup at a time until combined. Spoon 2/3 of the dough into the prepared pan, spread and pat it down with floured fingers.Spoon in the preserves and spread evenly with a butter knife or spatula, then spoon on the remaining batter in clumps, spread and flatten, again with floured fingers, it will not totally cover the layer of preserves.Bake for 55 minutes, the preserves will be bubbly and the dough a light golden brown. Place on a cooling rack and sprinkle immediately with the turbinado sugar.Let cool completely, lift out by the “handles” onto a cutting board and cut into 12 squares, and then cut the squares in half on the diagonal.Then cut each square into a triangle, to make 24 total.That’s it! Put the coffee on!

Note to cooks:
You can substitute pecans for the hazelnuts.
You can freeze before or after cutting. If they are cut, make sure you freeze them in a single layer on a baking sheet or a tupperware container.

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