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Recipes - linzer squares Recipe

Recipe Name

linzer squares

Submitted by

sambasara

Recipe Description

its tasty

Quantity	0	Quantity Unit	1 pan	Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



1.5	cups	all-purpose flour
1	tablespoon	unsweetened cocoa powder
0.5	teaspoons	cinnamon, ground
1/8	teaspoon	cloves, ground
3/4	cup	butter
1/2	cup	sugar
1	large	eggs
1	cup, ground	almonds
2	packets (0.5 oz)	jams and jellies and fillings 1/4 cup

Steps

Sequence	Step

1	Linzer Squares: In a separate bowl, whisk together the flour, cocoa powder, spices, and salt. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until smooth and creamy. Add the egg and beat until light and fluffy. Stir in the ground nuts and flour mixture. Cover with plastic wrap and place the dough in the refrigerator for about one hour. Preheat the oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Lightly butter, or spray with a non-stick vegetable spray, a 9 inch (23 cm) square baking pan. Take the dough from the refrigerator and remove one-third of the dough and place it back into the refrigerator. Place the remaining two-thirds of the dough between two sheets of plastic wrap or parchment paper and roll the dough into a 10 inch (25 cm) square. Remove the top sheet of plastic wrap and place the square of dough into the prepared baking pan, plastic wrap side up. Pull off the second sheet of plastic wrap and, with your fingers, press the dough onto the bottom and 1/2 inch (1 1/4 cm) up the sides of the pan. Spread the raspberry jam evenly over the dough. Remove the remaining dough from the refrigerator and place between two sheets of plastic wrap or parchment paper. Roll the dough into slightly larger than a 9 inch (23 cm) square. With a pastry cutter or pizza wheel, cut the square into 1/2 inch (1 1/4 cm) strips. Lay half the strips over the jam, spacing evenly over the squares. Lay the remaining strips crosswise over the first layer of strips and press the ends into the edges of the bottom crust. (Note: If you find the strips of dough too soft, place the strips on a baking sheet and freeze for about 10 minutes.) Do not worry if the pastry tears, just press the pieces back together. Bake the squares for about 30 - 40 minutes or until the pastry starts to brown and the raspberry preserves are starting to bubble. Place on a wire rack to cool completely. Cut into 2 inch (5 cm) squares. It is best to store these squares a day or two before serving. Just before serving, the squares can be dusted with confectioners (powdered or icing) sugar. These squares can be frozen. Read more: http://joyofbaking.com/barsandsquares/LinzerSquares.html#ixzz1YhpatOSs

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