Ken Maher, from our Annapolis Royal branch baked these little treats, which will be making an appearance at the Berwick Library today. The recipe is from the book Cookies for Christmas by Jennifer Dorland Darling.
The
traditional raspberry-and-almond flavour combination of the Viennese
linzertorte is replaced here by apricots and hazelnuts.
Prep: 25
minutes Bake: 35-40 minutes
1.
Grease
and lightly flour an 11 X 7-1/2-inch baking pan; set aside.
2.
Place
nuts in blender; blend until nuts are finely ground. Stir flour into nut powder
and set aside.
3.
For
batter, in a large mixing bowl beat butter with an electric mixer on medium to
high speed for 30 seconds. Add sugar, cocoa powder, cinnamon, cloves and salt.
Beat until combined, scraping sides of bowl occasionally. Beat in egg until
combined. Beat in as much of the flour-nut mixture as you can with the mixer.
Using a wooden spoon, stir in any remaining flour-nut mixture.
4.
Evenly
spread about 2 cups of the batter into the prepared pan. Spoon apricot
preserves over batter to within ½ inch of the edges. Drop remaining batter by
spoonfuls over the preserves.
5.
Bake
in 350-degree oven for 35 to 40 minutes or until a wooden toothpick inserted
into the batter comes out clean. Cool completely in pan on a wire rack. Sift
powdered sugar over top before cutting into bars. Store in refrigerator or
freezer. Makes 15 to 24 bars.
Ingredients
1 cup hazelnuts (or almonds)
1-1/4 cups all-purpose flour
¾ cup butter, softened
1 cup granulated sugar
4 teaspoons unsweetened cocoa powder
¾ teaspoon ground cinnamon
¼ to ½ teaspoon ground cloves
1/8 teaspoon salt
1 egg
½ cup apricot preserves
Powdered sugar
Baker's NOTE: I substituted powdered almonds on my first batch, and I sprinkled a
few finely-chopped dried apricots on the apricot jam layer.
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