Recipes

Hazelnut Raspberry Linzer Squares

November 20, 2012

This recipe, from Seven Spoons blogger Tara O'Brady, appeared in our 2012 Cookie Advent Calendar."These exceptionally pretty, nut-flecked bars are an annual favourite for me and my family. The combination of a nutty dough and sweet jam creates a peanut-butter-and-jelly appeal, but the addition of fragrant vanilla and bright orange zest dresses up the classic pairing for the holiday table."

This recipe, from [Seven Spoons](http://www.sevenspoons.net/) blogger Tara O'Brady, appeared in our [2012 Cookie Advent Calendar](http://www.saveur.com/cookie-advent-calendar-2012/)."These exceptionally pretty bars are an annual favourite for me and my family. The combination of a nutty dough and sweet jam creates a peanut-butter-and-jelly appeal, but the addition of fragrant vanilla and bright orange zest dresses up the classic pairing for the holiday table."

Yield: makes 16 Squares

Ingredients

12 tbsp. unsalted butter, plus more for greasing pan
³⁄₄ cup flour
¹⁄₂ cup whole-wheat flour
¹⁄₂ cup hazelnuts, roasted, cooled, and finely ground in a food processor
¹⁄₂ tsp. kosher salt
¹⁄₂ cup sugar
¹⁄₄ cup turbinado sugar
1 egg
¹⁄₂ vanilla bean, seeds scraped and reserved
²⁄₃ cup raspberry preserves
1 tsp. orange zest

Instructions

Line a 9" square baking pan with parchment paper and grease; set aside. Whisk together both flours, hazelnuts, and salt in a bowl; set aside. In another bowl, beat butter and both sugars on medium speed of a hand mixer until pale and fluffy, about 5 minutes. Beat in egg and vanilla seeds. Add dry ingredients, and beat until just combined. Remove and reserve ½ cup dough; transfer remaining dough to prepared pan and press into bottom. Using an offset spatula, spread remaining dough into a 9" square on a sheet of parchment paper; refrigerate both doughs for 1 hour.
Heat oven to 350°. Stir together preserves and zest in a bowl, and then spread over dough in baking pan. Using a knife or pizza cutter, cut dough into 10 strips; lay 5 strips crosswise and then lay the remaining 5 strips lengthwise to form a grid over preserves. Bake until golden brown and preserves are bubbling, about 45–50 minutes. Let cool completely; unmold and cut into 36 squares.