Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 350 degrees.
2. Step2
   Spread ground almonds in a baking pan. Bake for 10 minutes or until toasted, stirring once; set aside.
3. Step3
   Line a 9-by-9-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set aside.
4. Step4
   In a medium mixing bowl, beat butter, sugar and vanilla until fluffy. Beat in 2 egg yolks until well combined. Stir in flour and nuts.
5. Step5
   Freeze one-third of dough for 20 minutes. Press remaining dough into prepared pan, pressing onto the bottom and 1/2 inch up sides of pan. Spread raspberry jam evenly over dough within 1/2 inch of edges.
6. Step6
   Place chilled dough between two sheets of waxed paper. Roll into slightly larger than a 9-inch square. With a pastry cutter or pizza wheel, cut square into 1/2-inch strips. Lay half of the strips over the jam, spacing evenly over the squares. Lay remaining strips crosswise over first layer of strips. Press ends into the edges of the bottom crust.
7. Step7
   Combine remaining egg yolk and cream; brush pastry strips and crust edges with egg yolk mixture. Chill for 15 minutes.
8. Step8
   Bake for 35 to 40 minutes or until pastry is golden brown and filling begins to bubble. Cool on a wire rack.
9. Step9
   Just before serving, use foil to lift uncut bars out of pan. Sift powdered sugar over bars.