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Friday, August 9, 2013

Raspberry Linzer Bars with Sweet Almond Glaze

Juicy fresh raspberries are layered between a buttery sweet crust and topping infused with the bright flavors of  lemon zest, the final touch is a drizzle of almond glaze to make this a decadent Linzer delight!
3 cups all purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 tsp kosher salt
grated zest of 1 lemon
3 sticks (12oz)  cold unsalted butter, cut into chunks
4 cups fresh raspberries
1/3 cup granulated sugar
1 1/4 Tbsp cornstarch
1 1/2 cups sifted confectioners sugar
5 Tbsps heavy cream
1/2 tsp pure almond extract
Line a 9 X 13" pan with parchment paper or aluminum foil and spray generously with baking spray.  Note - for thicker bars prepare in a 9 X 9" square baking dish.  Preheat oven to 350 degrees. In the bowl of a food processor fitted with a metal blade pulse together the flour, sugars, salt and lemon zest.  Add the butter and pulse until blended and a coarse meal.  Place 3/4 of the crust mixture onto the bottom of the pan and press firmly to make an even layer on the bottom and slightly up the sides.  I use the bottom of a 2" metal pie pan for easy pressing (see pic below).  Bake in center of the oven until golden brown, about 15 mins, ~ this is when your house will start smelling so good! Remove from oven and let cool.  Reserve the remainder of crust mixture in the refrigerator.
For the filling, stir together the raspberries, sugar and cornstarch, heat on med and simmer, stirring often, until the sugar dissolves and the berries are juicy but not completely broken down, about 2 mins.  Transfer to a metal bowl and let cool.  Spread the cooled filling over the crust.  Crumble the chilled crust mixture over the filling.  Bake about 25 mins until golden and bubbly.  Let cool completely.
For glaze, in a bowl combine the sugar, cream and extract.  Whisk together until combined.  Place glaze in a piping bag and snip a small opening in the end of bag with a scissor.  Pipe over the top of bars in a crisscross pattern.  Refrigerator until chilled, about 1 hour.  Cut into bars.
  Recipe adapted from Sugar Mama's Bakeshop from book "Home Baked Comfort"

Original Recipe and lots more delicious ones can be found in this book, available here:

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