Posted: Feb 05, 2014 8:00 AM
Linzer torte bars
Yields 1 (9 × 13-inch) pan, roughly 32 small bars
Base and lattice:
- 4-1/2 cups blanched almonds
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 2-1/2 sticks cold, salted butter, cut into chunks
- 1-1/3 cups granulated sugar
- 2 eggs plus 1 egg yolk
- Zest of 1 lemon
- 1/8 cup ground almonds
- 2 cups seedless raspberry jam
The finishing touch:
- 1 egg yolk
- 1 teaspoon water
To make the base:
- Heat oven to 400 degrees F.
- Butter 1 (9 × 13-inch) rectangular pan. Line the bottom of the pan with a piece of parchment paper, then butter the paper.
- In a food processor or high-powered blender, process the almonds and 1/2 cup of the flour until the almonds are ground finely but haven’t turned into paste, roughly 10 to 20 seconds.
- Place the cinnamon, salt and remaining 2-1/2 cups of flour in a large mixing bowl.
- With a pastry blender (a fork will do if you’re in a pinch), cut the butter into the dry mixture until it forms coarse crumbs.
- Stir in the almond flour mixture and the sugar.
- In a small, shallow dish, beat the egg, the additional yolk and lemon zest until combined, and then add to the crumb mixture.
- Combine with a spoon until stiff, then finish combining the mixture with your hands.
- Knead until it forms a ball (just until it holds together).
- Divide dough in half.
- Place 1/2 of the dough in the bottom of the pan.
- Using your fingers, press firmly and evenly across the bottom of the pan and up the sides a bit, roughly 1-1/2 inches up.
- Bake the base for 15 minutes.
- While the base is baking, roll remaining dough between 2 pieces of waxed paper, until it’s roughly 1/4-inch thick and a bit bigger than your pan size.
- Place in the freezer until thoroughly chilled, roughly 25 minutes.
- Remove the base from the oven and allow to cool slightly.
- Reduce the oven temperature to 350 degrees F.
To make the filling:
- Sprinkle ground almonds over the shell.
- Stir jam a bit to make sure it’s soft enough to spread.
- Spread jam over the shell.
- With a heart-shaped cookie cutter, cut dough.
- Arrange hearts 1/2- to 3/4-inch apart.
To make the finishing touches:
- Mix egg yolk and water.
- Brush the egg wash all over lattice and edges.
- Bake for 1 hour, until crust on top is well-browned.
- Remove from the oven and cool on a wire rack.
- Dust liberally with powdered sugar before cutting into squares.