Raspberry Linzer Torte Bars
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
16
Servings
Nutrition Information
| Total Fat | 12g |
|---|---|
| Cholesterol | 15mg |
| Sodium | 5mg |
| Total Carbohydrates | 22g |
|---|---|
| Dietary Fiber | 3g |
| Sugars | 14g |
| Protein | 3g |
Ingredients
1½ cups Blue Diamond Almond Flour
1 cup Blue Diamond gluten-free flour blend (see recipe here)
1 cup powdered sugar
2 teaspoons cinnamon
½ cup softened butter
8 ounces raspberry (or any flavor) preserves
Directions
- 1
Preheat oven to 350°F.
- 2
Butter the sides and bottom of a 9-by-9 inch pan.
- 3
In a bowl, hand mix almond flour, gluten-free flour blend, powdered sugar, cinnamon and butter until it makes a lumpy dough.
- 4
Set aside 1 cup of dough for top of torte.
- 5
Press the remaining dough into the bottom of the pan to make a ¼-inch crust. Bake for 20 minutes.
- 6
Spread preserves over the bottom crust. Sprinkle clumps of remaining dough over the layer of preserves and gently press. Bake torte for 20 minutes.
- 7
Pull out of oven and allow to cool completely. Cut into bars and serve.
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