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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 36 |
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This is an office party crowd pleaser. Ingredients:
crust |
21/2c flour |
3/4c sugar |
1/2tsp salt |
1c9icks) cold unsalted butter,cut up |
1 large egg,beaten |
filling |
11/4c sugar |
3/4c blanched or natural almonds |
1/4c flour |
1/2c(1 stick) unsalted butter,softened |
3 lg. eggs |
1 tsp almond extract |
1tsp vanilla |
2 to 3 drops green food coloring,if desired |
1/2c seedless raspberry jam |
6 oz. bittersweet chocolate,chopped |
2tsp vegetable shortening. |
3/4c hazelnuts,toasted,skins removed |
Directions:
1. Crust: Preheat oven to350. Line a jely roll pan with foil,letting foil extend 2 at ends.. In food processor,pulse flour,sugar and salt to combine. Add butter and pulse till mixture is texture of coarse meal.
2. Add egg and pulse until dough begins to hold together. Press dough evenly over bottom and sides of pan. Refrigerate 15 mins. Bake 20 to 22 mins,or till crust is browned at edges and golden in the center. Cool on rack while making filling.
3. Filling:In food processor,process sugar,almonds,hazelnuts and flour till nuts are finely ground. Add butter and 1 egg. Process till smooth. Add remaining eggs,almond extract,vanilla extract, and green food coloring if using. Process till blended.
4. Spread jam filling over bottom of crust. Spoon filling over jam and spread to cover. Bake 30 to 35 mins,until filling is golden brown and firm in center. Let cool completely on wire rack.
5. Melt chocolate with shortening. Spread over filling. Refrigerate till chocolate sets. Cut into squares,decorate if desired.
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