http://www.stumbleupon.com/su/2fwfBJ/foodstoriesblog.com/2012/12/27/austrian-linzer-bars/
Ingredients
1 cup earth balance, room temp (vegan butter substitute)
1/4 cup sugar
1/2 cup Whey Low Granulated (lower carb sugar substitute)
2 egg yolks
1 Tbsp lemon zest
1 tsp vanilla
1 cup white whole wheat flour
1 cup whole wheat pastry flour
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1 cup almond flour
12 oz jar raspberry preserves (fruit only - no added sugar)
1 cup sliced almonds
In stand mixer, cream together butter and sugar until light and fluffy (about 5-7 minutes).
Add egg yolks, lemon zest, vanilla.
In a separate bowl, whisk together dry ingredients (flour, baking powder,spices).
Add to creamed sugar mixture and mix until soft, smooth dough forms.
Add almond flour and mix.
Press dough into prepared 9x13 pan (greased or parchment paper).
Spread raspberry preserves over dough.
Sprinkle sliced almonds over preserves
Bake at 375 degrees for about 25-30 minutes or until edges are golden brown.
1 cup earth balance, room temp (vegan butter substitute)
1/4 cup sugar
1/2 cup Whey Low Granulated (lower carb sugar substitute)
2 egg yolks
1 Tbsp lemon zest
1 tsp vanilla
1 cup white whole wheat flour
1 cup whole wheat pastry flour
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1 cup almond flour
12 oz jar raspberry preserves (fruit only - no added sugar)
1 cup sliced almonds
In stand mixer, cream together butter and sugar until light and fluffy (about 5-7 minutes).
Add egg yolks, lemon zest, vanilla.
In a separate bowl, whisk together dry ingredients (flour, baking powder,spices).
Add to creamed sugar mixture and mix until soft, smooth dough forms.
Add almond flour and mix.
Press dough into prepared 9x13 pan (greased or parchment paper).
Spread raspberry preserves over dough.
Sprinkle sliced almonds over preserves
Bake at 375 degrees for about 25-30 minutes or until edges are golden brown.
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