Chocolate-Filled Linzer Bars
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Makes 30 Bars
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Source: Chocolatier
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This is a take-off of the German Linzer Torte - a dense, spicy cake traditionally with a thin raspberry filling. These snack bars use the same concept but add a bit of chocolate as well.
Linzer dough:
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1
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cup
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unblanched almonds
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4
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ounces
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115
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grams
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⅞
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cup
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granulated sugar (caster)
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6
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ounces
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170
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grams
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1¾
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cups
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all-purpose flour (plain)
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8½
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ounces
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240
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grams
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1
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tsp
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ground cinnamon
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5
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ml
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1
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pinch
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ground cloves
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¼
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tsp
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salt
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1
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cup
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unsalted butter, softened
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8
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ounces
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225
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grams
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2
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Tbs
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sugar (caster)
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1
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ounce
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30
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grams
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1
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large
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egg, at room temperature
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1
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large
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egg white, at room temperature
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1
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tsp
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vanilla extract
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5
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ml
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1
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tsp
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finely grated lemon zest
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5
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ml
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Filling:
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4
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oz
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bittersweet chocolate, coarsely chopped
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115
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grams
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¾
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cup
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raspberry preserves (jam)
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188
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ml
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Confectioners' sugar for dusting (icing sugar)
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Linzer dough:
Generously butter a 9” x 13”[23 cm x 33 cm] baking pan.
In a food processor fitted with the metal chopping blade, process the almonds with 2 tablespoons [30 ml] of the sugar for 30
seconds, or until the almonds are finely ground. Add the flour, cinnamon, cloves and salt and process for 10 seconds or until thoroughly blended.
In the 4½-quart [4.5 liter] bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter and the remaining ¾
cup plus 2 tablespoons [~170 grams] sugar at medium speed for 2 to 3 minutes, until the mixture is light in color and texture.
Scrape down the side of the bowl with a rubber spatula.
Beat in the egg and then the egg white, beating well after each addition. Beat in the vanilla. Beat in the lemon zest.
At low speed, beat in the flour mixture in three additions, scraping down the side of the bowl after each addition.
(The batter will be stiff.)
Transfer 2½ [625 ml] cups of the linzer dough to the prepared baking pan.
Using a rubber spatula, or moistened fingertips, spread the dough evenly over the bottom of the pan.
Cover the pan and freeze for 15 minutes, or until the dough is cold to the touch.
Cover the remaining dough and set aside at room temperature.
Position a rack in the center of the oven and preheat to 350°F [175°C].
Filling:
Melt the chocolate carefully in the microwave. Let cool just until warm, not hot, to the touch.
Scrape the melted chocolate onto the chilled linzer dough.
Using a rubber spatial, spread the chocolate evenly over the dough, leaving a ¼-inch [.75 cm] border all around.
Freeze for 10 to 15 minutes, or until the chocolate is completely set.
Using a rubber spatula or the back of a spoon, spread the raspberry preserves evenly over the chilled chocolate layer, leaving a ¼-inch [.75 cm] border all around.
Transfer the reserved linzer dough to a pastry bag fitted with a ¼-inch plain tip (such as Ateco #2).
Starting 1 inch [2.5 cm] from one short end of the pan, pipe clockwise strips of dough over the filling, spacing them a scant ¾ inch apart.
Then pipe lengthwise strips of dough, spacing them a scant ¾ inch [2 cm] apart. (If there are any breaks in the strips of dough as you pipe, simply pinch them together with your fingertips.)
Then pipe a border of dough all around the edge of the pan.
Bake for 35 to 40 minutes, or until the lattice topping is golden brown. Cool the bars completely in the pan set on a wire rack.
Lightly dust confectioners' sugar over the top of linzer bars. Using a large, sharp knife, cut the bars lengthwise into 6 thin strips.
Then cut each strip into 5 pieces, to make 30 bars. The bars can be stored in an airtight container at room temperature for up to 3 days.
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