Shelly's Recipe

RASPBERRY-ALMOND BARS

Category: Bars

3 cups flour
1 1/2 tsp ground cinnamon
1 tsp salt
1 1/4 cups butter, cut into pieces
1 1/2 cups sugar
1 lb walnuts, finely ground
1 egg, slightly beaten
1 egg yolk, slightly beaten
2 (12 oz) jars seedless raspberry jam
1 egg yolk
1 tsp water

Preheat oven to 400. Place oven rack in lower third of oven. Combine flour, cinnamon and salt in bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in sugar and walnuts. Stir in whole egg and yolk. Work into large ball; halve. Coat a jelly-roll pan with cooking spray. Press half of dough into pan and up sides. Bake for 12 to 15 minutes or until barely colored.

Meanwhile, roll remaining dough between sheets of waxed paper to 1/4 inch thickness. Put on baking sheet and place in freezer for 15 minutes. Reduce oven temperature to 350. Reset rack in upper third of oven. Spread jam over baked cookie crust.

Remove top piece of waxed paper from chilled dough. Cut 1/2 to 3/4 inch wide diagonal strips. Arrange in lattice pattern on top of jelly, 1/2 to 3/4: apart, piecing strips if necessary. Press ends of strips to edge. Place strips around edge for border; score strips with fork. Mix yolk and water. Brush over pastry. Decorate edge with almonds. Bake for 35 minutes or until browned. Cool on rack. Cut into bars. Note: You can store the bars, covered with plastic wrap, at room temperature or in the refrigerator for up to 2 days, or in the freezer for up to 3 weeks. Makes 24 bars.