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Category: Bars
Prep Time: Cook Time: Total Time:
1/4 cup unsalted butter
1 oz unsweetened chocolate, chopped
2 cups sugar
1 egg
1 1/2 tsp vanilla
1/3 cup flour
Pinch of salt
1/2 cup seedless raspberry jam
2 tbsp orange-flavored liqueur, optional
2 cups hazelnuts
1/2 tsp salt
6 egg whites
In a bowl, set over barely simmering water melt the butter with the chocolate, stirring until the mixture is smooth. Remove the bowl from the heat, beat in 1/2 tsp cup of the sugar and the egg, and stir in 1/2 tsp vanilla, flour, and salt. Spread the mixture in a greased and floured 13 by 9 inch baking pan, bake at 350 for 10 minutes, and let it cool in the pan on a rack for 5 minutes.
In a small bowl whisk the jam until it is smooth, whisk in the liqueur, and spread the jam over the chocolate layer to within 1/2 inch of the edge of the pan.
In a food processor grind fine the hazelnuts with the remaining 1 1/2 tsp cups sugar and the salt, add the whites and the remaining 1 tsp vanilla, and blend the mixture, scraping down the sides, until it is combined well.
Spoon the hazelnut mixture carefully over the jam, covering the jam completely, and bake at 375 for 25 to 30 minutes, or until the top is firm to the touch and a tester comes out clean. Let the mixture cool in the pan on a rack and cut it into 36 bars.
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CHOCOLATE AND RASPBERRY MACAROON BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1/4 cup unsalted butter
1 oz unsweetened chocolate, chopped
2 cups sugar
1 egg
1 1/2 tsp vanilla
1/3 cup flour
Pinch of salt
1/2 cup seedless raspberry jam
2 tbsp orange-flavored liqueur, optional
2 cups hazelnuts
1/2 tsp salt
6 egg whites
In a bowl, set over barely simmering water melt the butter with the chocolate, stirring until the mixture is smooth. Remove the bowl from the heat, beat in 1/2 tsp cup of the sugar and the egg, and stir in 1/2 tsp vanilla, flour, and salt. Spread the mixture in a greased and floured 13 by 9 inch baking pan, bake at 350 for 10 minutes, and let it cool in the pan on a rack for 5 minutes.
In a small bowl whisk the jam until it is smooth, whisk in the liqueur, and spread the jam over the chocolate layer to within 1/2 inch of the edge of the pan.
In a food processor grind fine the hazelnuts with the remaining 1 1/2 tsp cups sugar and the salt, add the whites and the remaining 1 tsp vanilla, and blend the mixture, scraping down the sides, until it is combined well.
Spoon the hazelnut mixture carefully over the jam, covering the jam completely, and bake at 375 for 25 to 30 minutes, or until the top is firm to the touch and a tester comes out clean. Let the mixture cool in the pan on a rack and cut it into 36 bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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