I received this recipe before I was married from a Swedish co-worker, who said it was her grandmother’s recipe and a tradition in her family to make for Christmas. She modernized the recipe with the use of a food processor.
LORRAINE’S SWEDISH RASPBERRY BARS
3 cups all-purpose flour
1 cup granulated sugar
1/2 cup sliced blanched almonds
1 large egg, beaten
2-1/2 sticks unsalted butter, cut into pieces and softened
1 egg, beaten, for brushing on border and top
1 cup thick raspberry jam
Coarse white sugar crystals (Parlsocker)
1. Place flour, sugar, and almonds in a food processor. Process until finely ground. Add the beaten egg and butter; pulse until dough comes together. Wrap in plastic wrap and chill for at least 1 hour.
2. Heat oven to 350 degrees. On a floured surface, roll half of dough 1/8-inch thick to fit in the bottom of a buttered jelly roll pan. Trim edges. Using a pastry brush, brush a 1-inch border around the edges. Spread on jam, leaving the border uncovered.
3. Roll out remaining dough and lay on top of jam. Trim edges to fit and press to seal. Lightly brush top with more of the beaten egg and sprinkle evenly with the coarse sugar. Prick holes over top with a fork.
4. Bake for 30-40 minutes or until golden. Cool in pan. Trim off any irregular edges and cut into bars.
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