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Category: Bars
Prep Time: Cook Time: Total Time:
13 oz. (1 1/2 cups plus 2 tablespoons) unsalted butter, at room temperature, plus a few tablespoons more (more or less) for the pan
1 2/3 cups granulated sugar
2 large eggs
1 lb. (3 1/2 cups) all-purpose flour
7 1/2 oz. hazelnuts, toasted and chopped (1 2/3 cups)
2 cups raspberry preserves, seeded or seedless
Heat the oven to 350 degrees F. Butter a 9x13-inch baking pan. Using a stand mixer fitted with the paddle attachment, (or in a large bowl with a hand mixer), cream the butter and sugar on medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the hazelnuts and mix until just blended.
Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top (I added additional flour to make the dough a bit more crumbly and also refrigerated it for 1/2 hour. If you are doing this, don't preheat the oven yet...do it once you take the dough out of the fridge.) Pat the dough gently to settle the topping.
Bake until the top is lightly browned, about 1 hour. Put the pan on a rack to cool. Cut the bars into even 1 1/2-inch squares. Yields about 4 dozen bars
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RASPBERRY HAZELNUT BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
13 oz. (1 1/2 cups plus 2 tablespoons) unsalted butter, at room temperature, plus a few tablespoons more (more or less) for the pan
1 2/3 cups granulated sugar
2 large eggs
1 lb. (3 1/2 cups) all-purpose flour
7 1/2 oz. hazelnuts, toasted and chopped (1 2/3 cups)
2 cups raspberry preserves, seeded or seedless
Heat the oven to 350 degrees F. Butter a 9x13-inch baking pan. Using a stand mixer fitted with the paddle attachment, (or in a large bowl with a hand mixer), cream the butter and sugar on medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the hazelnuts and mix until just blended.
Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top (I added additional flour to make the dough a bit more crumbly and also refrigerated it for 1/2 hour. If you are doing this, don't preheat the oven yet...do it once you take the dough out of the fridge.) Pat the dough gently to settle the topping.
Bake until the top is lightly browned, about 1 hour. Put the pan on a rack to cool. Cut the bars into even 1 1/2-inch squares. Yields about 4 dozen bars
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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