RASPBERRY SQUARES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
- Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.
TATE'S BAKE SHOP RASPBERRY SQUARES
Saw Rachael Ray have one of these on her Hamptons on $40. a day episodes. I love Tate's chocolate chip cookies and have posted them here. I have the Tate's cookbook and I thought I'd share. This recipe has almonds and is similar to one posted here but the directions are different. Use the best jam-it really makes a difference. The chef likes Clearbrook Farms.
Provided by Oolala
Categories Bar Cookie
Time 1h15m
Yield 16 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan.
- In a large bowl, cream the butter and sugar until they are combined.
- Add the egg yolk and mix.
- Add the flour and almonds and blend them well, but keep the mixture a bit crumbly, and not too dry.
- Pat half the mixture, about 3 cups, into the prepared pan.
- Bake it for 20 minutes.
- Remove it from the oven and immediately spread it with raspberry jam, leaving about a 1/4 inch border along the sides.
- Crumble the remaining dough evenly over the jam.
- Pat lightly.
- Bake it for another 40 minutes.
- The bars should be golden brown on top.
Nutrition Facts : Calories 359.5, Fat 16.6, SaturatedFat 7.8, Cholesterol 42.3, Sodium 119.9, Carbohydrate 49.3, Fiber 1.9, Sugar 25.1, Protein 4.7
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