This bar features the flavors of a linzer cookie combined with strawberry jam and topped with a lattice crust.
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup hazelnuts or blanched almonds, ground
1 teaspoon freshly grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Butter cut into pieces
1 large Land O Lakes® Egg beaten
1 teaspoon vanilla extract
1/2 cup seedless strawberry or raspberry jam
* Substitute your favorite jam or marmalade.
Heat oven to 350°F.
Combine flour, sugar, hazelnuts, lemon zest, 1/2 teaspoon cinnamon, baking powder, and salt in small bowl. Add butter. Beat at low speed until mixture resembles coarse crumbs. Add egg and vanilla; continue beating until well mixed and dough forms a ball. Divide dough in half.
Press half of dough into ungreased 8-inch square baking pan. Cover with jam to within 1/2 inch of edge of pan. Roll out other half of dough between two sheets of lightly floured waxed paper to 11x10-inch rectangle. Cut dough into twenty 1/2-inch strips with pizza cutter or sharp knife, starting with 10-inch side. Place strips diagonally over jam to form lattice crust.
Bake 23-28 minutes or until jam is bubbly and edges of crust begin to brown. Cool completely. Dust with powdered sugar and cinnamon. Store refrigerated.
For ground nuts, use food processor or nut grinder.
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