The classic Viennese pastry is transformed into bar cookies in this recipe. My Aunt Mary Lou loves the celebration of tea and since she enjoys this pastry so much, I try to send her a batch of these cookies each year during the holidays as a special treat. This recipe came from a Williams Sonoma cookbook.
1 1/2 cups slivered blanched almonds
3 Tbs. + 1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. kosher salt
3/4 cup unsalted butter, room temperature
3/4 tsp. vanilla extract
2 egg yolks
1 cup raspberry preserves
Preheat oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil; butter the foil well.
In a food processor bowl, place the almonds and pulse a couple times; add 3 Tbs. sugar and process mixture until fine.
In a separate bowl, combine flour, baking powder, cinnamon, cloves, and salt; set both mixtures aside.
In a large mixing bowl, combine the butter, 1/2 cup sugar, and vanilla. Using an electric mixer set on high speed, beat butter with sugar and vanilla until light and fluffy; add egg yolks and beat until fluffy again. Reduce speed to low; add prepared nut and flour mixtures and mix until just blended.
Measure out 1 3/4 cups of the dough and press into the prepared foil-lined pan; top with preserves, leaving a 1/2-inch border. Spoon the remaining dough into a pastry bag fitted with a 1/4-inch plain tip. Pipe the dough in a lattice pattern over the top of the preserves; refrigerate for 30 minutes.
Bake until the preserves begin to bubble and the crust is just firm to the touch, approx. 35-40 minutes. Let cool in pan on a wire rack.
Using the foil, lift the bars from the pan. Peel back the foil and cut into bars. I typically cut smaller size bars as these are quite rich. Store bars in an airtight container for up to 5 days, or freezer well wrapped for up to 6 months.
Now You’re Cookin’,