Raspberry Linzer Bars

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Raspberry Linzer Bars

1 1/3 cups butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon grated lemon zest (peel)
2 1/2 cups all-purpose flour
1 1/2 cups whole almonds, ground
1 teaspoon ground cinnamon
1 cup raspberry preserves or jam
Powdered (confectioners) sugar

Preheat oven to 350°F. Grease a 13X9-inch baking pan.

In a large bowl, beat butter and granulated sugar with electric mixer at medium speed until creamy. Beat in egg and lemon pzest until blended. Mix in flour, ground almonds, and cinnamon until well blended.

Press 2 cups dough onto bottom of prepared pan. Spread raspberry preserves evenly over the top of the crust.

Roll remaining dough between 2 sheets of waxed paper to 1/4-inch thickness.  NOTE: If dough is too soft and sticky to roll, wrap in plastic wrap or foil and refrigerate for 30 minutes. Remove top sheet of waxed paper and cut dough into 1/4-inch-wide strips. Place dough strips over jam-filled crust in a lattice design.

Bake in the center of preheat oven for 35 to 40  minutes, or until lattice crust is golden brown and firm. Remove from the oven and let cool in the pan. Sprinkle top with powdered sugar and cut into rectangles or squares.

Makes 36 bars