L i n z e r To rte B a rs
BAKE: 20 w 25 min per pan
C o o k i e Ti ps
The flavors in rhis bar were
inspired by Linzertorte, a clas
sic European dessert origi
n a t i n g in L i n z , A u s t r i a .
G ro u n d n u t s , s p i c e s and
raspberry preserves are quin
ressential to the namesake.
I t ' s easy to cut bars into tri
angles. F i rsr cur into squares,
then cut each square diago
nally in half.
M a ke It Yo u r Way
Make Apricot Linzer Bars by
subsriruring ground almonds
for rhe gro u n d waln u ts and
apricot p reserves for the rasp
berry p reserves .
YIELD : 48 bars
1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1 12 cup butter or margarine, softened
1 12 teaspoon ground cinnamon
2/3 cup red raspberry preserves
Heat oven to 375. Mix all ingredients except preserves with spoon until
crumbly. Press two thirds of crumbly mixture in ungreased square pan,
9 X 9 X 2 inches. Spread with preserves . Sprinkle with remaining crumbly
mixture; press gently into preserves.
Bake 20 to 2 5 minutes or until light golden brown . Cool completely. Cut
into 8 rows by 6 rows bars .
1 Bar: Calories GO (Calories from Fat 2 5 ) ; Fat 3g (Saturated Og) ; Cholesterol Omg; Sodium 2 5 mg;
Carbohydrate Sg (Dietary Fiber Og) ; Protein Og.