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Ingredientes
- 8 Tbsp. Unsalted butter - (1 stick) softened
- 1/2 c. Light brown sugar
- 1/2 c. Granulated sugar
- 3 x Large eggs
- 1/2 tsp Salt
- 1 tsp Grnd cinnamon
- 1 tsp Baking pwdr
- 1 1/2 c. All-purpose flour
- 1 1/4 c. Grnd almond flour (available from specialty stores)
- 1 c. Raspberry preserves (jam)
Direcciones
- Preheat the oven to 325 degrees.
- Using an electric mixer on low speed, cream the butter and both sugars together to a smooth and creamy consistency. Slowly add in one egg at a time, letting each egg incorporate fully into the creamed sugar mix before adding the next. Stop the machine, scrape down the sides of a bowl with a spatula, reset the machine on low, and add in the salt, cinnamon, baking pwdr, and all-purpose flour. Continue mixing for several min till the flour is fully incorporated. With the mixer still running, add in the grnd almond flour and allow it to become fully incorporated before removing from the mixer.
- Turn the dough out onto a board which has been dusted with flour. Pat the dough down using your hands and divide it into two pcs. Using a rolling pin, roll the first piece into a 1/4-inch-thick rectangular-shaped piece which will fit on a cookie sheet or possibly into a 9- by 13-inch baking pan. Roll out the second piece of dough to the same thickness, then cut it into 1/2-inch wide strips with a crinkle-edge cutter. These strips will be used to create the lattice crust.
- Place the solid piece of dough on a lightly buttered cookie sheet or possibly baking pan. Spread the raspberry jam proportionately across the dough's surface. Use the cut strips of dough to create an open latticework crust over the top of the jam. Bake at 325 degrees for 20 min. Cold completely before cutting into 1 1/2- to 2-inch square bar cookies.
- This recipe yields about 3 dozen squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 80 | 28% |
| Total Fat 9.08g | 11% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 231mg | 10% |
| Potassium 69mg | 2% |
| Total Carbs 47.88g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 30.3g | 20% |
| Protein 3.36g | 5% |
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