Organic Raspberry Bars

I’ve always loved Linzer torte cookies, the buttery, fruit-filled cookies, I had as a kid and these bars are very similar, and even easier to make.  I used organic raspberry preserves but you could use any flavor that you like. 

To toast the nuts, put them on a baking sheet in a 350° oven for 5 minutes. Check if they’re fragrant and lightly toasted, if not give them 2 more minutes. I chopped them in a small coffee grinder but you can knife/food processor chop them as well. They smell wonderful once they’re toasted.

I used a combination of evaporated cane juice and sucanat and I also used half organic whole-wheat flour and half organic unbleached flour. I will try this again with sprouted flour, but as I’ve not made the recipe before I decided to try it out this way first. They were wonderful!

Yields about 48 bars and they freeze well too.

13 oz. (I ½ cup plus 2 Tbs.) organic unsalted butter, room temperature

1-2/3 cup organic evaporated cane juice, rapudura or sucanat

2  organic, pastured eggs

1 lb. (3-3/4 cups) organic unbleached flour or organic whole-wheat flour or a combination of the two

7-1/2 oz. (1-1/2 cups) chopped, toasted organic hazelnuts

2 cups organic raspberry preserves

Heat the oven to 350°F. Butter a 9×13-inch pan. In an electric mixer, cream the butter and sugar (evaporated cane juice, etc) until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended.

Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about an hour, until the top is lightly browned.

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