Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg yolk
- 3 cups all-purpose flour
- 1 cup almonds, chopped
- 1 1/4 cups good-quality raspberry jam
Directions
Preheat the oven to 350 degrees F.
In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By mamareen
Jupiter, FL
on August 14, 2008
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I was very disappointed in this recipe. The bar cookies were a tad dry and rather blah. Wolfgang Puck's Linzer
bars are much better.This recipe had too much flour, and could have used some flavoring.
By milvette_pr_4958204
Barranquitas, PR
on July 16, 2007
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I made this recipe for my friends and everyone asked for the recipe. The good thing about this recipe is that you can use a variety of fruit jam. I used raspberry preserve the fist time and strawberry the second, next time I plan on using pineapple. I also used finely chopped hazelnuts instead of almonds.
By sugarcookie_7706817
Cumberland, MD
on July 05, 2007
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These were excellent. Followed the cooking times exactly and they couldn't be more perfect. The only substitution I made was using Raspberry or Blackberry pie filling instead of jam. Pie filling has a much better taste than jam, in my opinion! I also recommend greasing your pan also, even though it does not say to, makes it much easier removing them from the pan.
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