Tasty Tuesday

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                                      

Here are several of the ingredients. 
Process the first 8 ingredients in a food processor until almonds are finely ground.

Add butter: pulse 10 times or until crumbly.

Add egg yolks; process 15 seconds or until dough forms a ball.

Mine didn't mix all the way, so I had to finish mixing it by hand.

TA-DA!

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!

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.   

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!