By Chef Alli
Raspberry Linzer Casserole Bars
Ingredients
1 1/3 cups unsalted butter, softened
3/4 cup granulated sugar
1 large egg
Zest of 1 medium lemon
2 1/2 cups all-purpose flour
1/2 tsp. kosher salt
2 cups ground almonds, I process sliced almonds in my food processor or mince finely by hand on a cutting board
1 1/2 tsp. cinnamon
1 1/2 cups seedless raspberry preserves
Powdered sugar, for garnishing
Instructions
Preheat the oven to 375 F.
In a large mixing bowl, using an electric hand mixer, cream the butter and sugar until light and fluffy.
Beat in the egg and lemon zest.
In separate mixing bowl, combine the flour, salt, ground almonds and cinnamon.
Gradually beat the flour mixture into butter mixture to make a dough.
Place three cups of the prepared dough into the bottom of a greased 9x13-inch baking pan, using your fingers to press the dough out evenly.
Spread the raspberry preserves over the dough, leaving a 1/4-inch border all the way around.
Crumble the remaining dough over preserves.
