Coconut-Raspberry Linzer Bars:
1 1/2 cups flour 1/4 tsp salt
1 cup slivered almonds 1/4 tsp ground ginger (or cloves)
1/2 cup sweetened coconut 3/4 cup cold butter, cut into pieces
1/4 cup sugar 2 egg yolks
1/2 tsp ground cinnamon 1 cup raspberry jam
1/2 tsp grated lemon
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| Here are several of the ingredients. Process the first 8 ingredients in a food processor until almonds are finely ground. |
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| Add butter: pulse 10 times or until crumbly. |
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| Add egg yolks; process 15 seconds or until dough forms a ball. |
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| Mine didn't mix all the way, so I had to finish mixing it by hand. |
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| TA-DA! |
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| Set aside 1/3 of dough. Press remaining dough in bottom and 1/2 inch up the sides of a lightly greased 11x7 in. baking dish. Spread jam to edges of dough. (oops, I didn't put dough up the edges.) I didn't get a picture of the jam being spread on the top. It all happened so fast! |
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| Roll out remaining dough to 1/4 in thickness. Cut dough into 1/2 in wide strips; carefully arrange strips over jam in a lattice design. This was harder than it sounded! The dough was sticking to the counter. So, I took care of that with some flour, but then the strips kept breaking when I tried to pick them up. |
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| But as you can see, I was able to complete the task! Bake at 325* for 36-38 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars and enjoy!! |
I did not have an 11x7 pan, so I doubled the recipe and baked it in a 9 x 13 in pan.
I had some left over to make a small one.
I hope you enjoy them and that they were OK after being man-handled by the USPS.
It is a pretty crumbly cookie.
You may just want to put it in a bowl, pour milk over it and eat it with a spoon. lol!
