Cherry linz­er­torte bars

Canadian Living - Holiday Entertaining - - Contents -

Hands-on time: 20 min­utes

To­tal time: 2 hours

Makes: about 48 bars

In our easy ver­sion of this clas­sic jam-filled dessert, we’ve re­placed the tricky lat­tice crust with a sim­ple crum­ble top­ping. It’s ev­ery bit as de­li­cious and still al­lows jam to peek through, but there’s no need to roll out your dough and painstak­ingly weave the strips into a lat­tice. Just sprin­kle and bake! 2½ cups all-pur­pose flour

2 cups ground al­monds

1½ tsp cin­na­mon

¼ tsp salt

1 cup but­ter, soft­ened

1⅓ cups gran­u­lated sugar

1 egg

2 tsp vanilla

2 cups cherry jam or other seed­less jam

In bowl, whisk to­gether flour, al­monds, cin­na­mon and salt. In large bowl, beat but­ter with sugar un­til fluffy; beat in egg and vanilla. Stir in flour mix­ture, us­ing hands to knead to­gether when dough be­comes stiff.

Press all but 1 cup of the dough into bot­tom of parch­ment pa­per–lined 13- x 9-inch (3.5 L) cake pan. Spread jam evenly over base. Crum­ble re­main­ing dough over top. Bake in 350°F oven un­til top is golden, about 45 min­utes. Let cool com­pletely in pan. Lift out onto cut­ting board; cut into bars. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; store for up to 3 days or freeze for up to 1 month.) per bar: about 141 cal, 2 g pro, 6 g to­tal fat (3 g sat. fat), 20 g carb (1 g di­etary fi­bre, 12 g sugar), 14 mg chol, 45 mg sodium, 48 mg potas­sium. % RDI : 1% cal­cium, 4% iron, 4% vit A, 2% vit C, 6% fo­late.

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