↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
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.
view more member recipes
RASPBERRY-ALMOND BARS
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Almond-raspberry Bars
by sgre52160
3/4 cup butter, softened 1 cup firmly packed brown sugar 1/4 cup sugar 2 egg yolks 2 cups flour 1/2 tsp baking powder 2/3 cup seedless raspberry preserves 1 cup sliced almonds 1 cup powdered s
by sgre52160
3/4 cup butter, softened 1 cup firmly packed brown sugar 1/4 cup sugar 2 egg yolks 2 cups flour 1/2 tsp baking powder 2/3 cup seedless raspberry preserves 1 cup sliced almonds 1 cup powdered s
Almond Raspberry Meringue Bars
by sgre52160
1 cup butter, softened 1/2 cup packed brown sugar 1 (7 oz) can almond paste 1 egg 1/2 tsp almond extract 2 cups flour 3/4 cup seedless raspberry jam 2 egg whites 1/2 cup white sugar 1/2 cup
by sgre52160
1 cup butter, softened 1/2 cup packed brown sugar 1 (7 oz) can almond paste 1 egg 1/2 tsp almond extract 2 cups flour 3/4 cup seedless raspberry jam 2 egg whites 1/2 cup white sugar 1/2 cup
Raspberry Almond Scones
by suemunzlinger
2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 6 tablespoons cold, unsalted Butter, cut into 1/4-inch cubes 1 cup heavy cream, plus 1 t
by suemunzlinger
2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 6 tablespoons cold, unsalted Butter, cut into 1/4-inch cubes 1 cup heavy cream, plus 1 t
Almond Raspberry Pinwheels
by sgre52160
1-17.3 oz box puff pastry sheets* 1 egg 1-7 oz box Odense Almond Paste, divided 1 cup good quality raspberry jam, divided Sugar for sprinkling *(2 sheets pastry per box: 1 sheet for 12 pinwh
by sgre52160
1-17.3 oz box puff pastry sheets* 1 egg 1-7 oz box Odense Almond Paste, divided 1 cup good quality raspberry jam, divided Sugar for sprinkling *(2 sheets pastry per box: 1 sheet for 12 pinwh
Raspberry-almond Blondies
by sgre52160
9 tbsp unsalted butter, softened, plus more for pan 1 2/3 cups flour 1 tsp baking powder 3/4 tsp salt 1 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 cup sliced almonds, toa
by sgre52160
9 tbsp unsalted butter, softened, plus more for pan 1 2/3 cups flour 1 tsp baking powder 3/4 tsp salt 1 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 cup sliced almonds, toa
view more member recipes
related CDKitchen recipes
Creamy Flavored Coffee Sweetener
Almond Bars
Easy Cake Mix Raspberry Bars
Almond Raspberry Tassies
Bloody Fingers
Almond-Raspberry Sandwich Cookies
Almond Shortbread Bars
Almond Joy Brownies
Almond Granola Bars
Czechoslovakian Raspberry Walnut Cookies