Festive, flavorful and fast! You will love this new twist on traditional Linzer Torte.
1 1/3 cups all-purpose flour
1/3 cup powdered sugar
½ teaspoon culinary lavender, finely ground
8 tablespoons unsalted butter, cold and cut in small pieces
½ teaspoon vanilla extract
1 cup red raspberry preserves
1 cup unsweetened frozen raspberries
¼ teaspoon culinary lavender, finely ground
1 tablespoon powdered sugar (for garnishing)
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Preheat oven to 350F
Place flour and 1/3 cup powdered sugar, butter, lavender and vanilla extract in a food processor. Pulse to combine and break up butter into pea-size pieces.
Pour flour mixture into an 8 x 8 – inch ungreased baking dish, smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust begins to turn golden, about 20 minutes.
While crust is baking, combine preserves and frozen raspberries in a small sauce pan. Cook over medium heat until preserves turn to liquid berries are thawed about 3 to 5 minutes.
When crust is ready, remove from oven and pour raspberry mixture over top of hot crust and smooth into an even layer. Return the pan to the oven and cook for another 20 to 25 minutes until set. Remove from the oven and cool in pan until just warm. Cut into 25 squares, remove from pan and cool completely. When raspberry bars are completely cool, dust with remaining tablespoon of powdered sugar.
Merry Christmas and Happy Holidays!