Wednesday, December 13, 2017

Linzer Torte Bars

 These jammy bars are the perfect holiday dessert. They're quick and easy to make, and pretty enough to gift. I made these with toasted almond flour however, regular almond flour will work just fine-- and if you'd prefer to use all purpose flour instead of white spelt flour that works just as well too. These taste like everything cozy and wintery; packed with toasted almonds, cinnamon, and fresh raspberry preserves. 

2 cups toasted almond flour
3 cups white spelt flour 
2 tsp. ground cinnamon 
1 tsp. kosher salt 
1 cup brown sugar 
1 cup + 2 tbsp butter 
1 1/2 cups raspberry preserves 
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest

Preheat oven to 325°. In large bowl whisk together the Almond flour, spelt flour, cinnamon, salt, and sugar. Cut butter into small pieces and gently work into the flour mixture until dough forms pea size crumbles. Reserve one and a half cups of crumble for topping. Grease a 9x13 pan. Evenly pack remaining dough into the pan. In a bowl stir together raspberry preserves, lemon, and orange zests. Then gently spread over the dough. Top bars with the reserved one and a half cups of crumble. turn oven heat up to 350°. bake bars for 30 minutes until golden brown and jam is slightly bubbling.

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