Ultimate Cake Mix Cookie Book by Camilla V. Saulsbury

Author:Camilla V. Saulsbury
Language: eng
Format: mobi, epub
ISBN: 9781402261893
Publisher: Sourcebooks
Published: 2015-01-11T08:48:26.529075+00:00

Cake Mix WHITE

RASPBERRY-HAZELNUT LINZER BARS

These sophisticated bars are a long way from their Austrian forebears, marrying traditional sense with modern sensibility.

PREHEAT OVEN TO 350°F

MAKES 3 DOZEN BARS

13 x 9-INCH BAKING PAN, GREASED OR LINED WITH FOIL (SEE PAGE 16)

1 (18.25-ounce) package white cake mix

1 1/2 cups chopped hazelnuts or almonds

1/3 cup vegetable oil

1 large egg

3/4 teaspoon almond extract

1 (12-ounce) jar seedless raspberry jam

Place the cake mix, 1 cup hazelnuts, oil, egg, and almond extract in a large bowl. Blend with electric mixer on medium speed until blended and crumbly. Set aside 1 1/2 cups of the crumb mixture. Firmly press the remaining crumb mixture into prepared pan.

Spread the raspberry jam evenly over crust. Stir the remaining 1/2 cup hazelnuts into reserved crumb mixture, then sprinkle over jam.

Bake 25 to 28 minutes or until topping is firm to the touch. Transfer to wire rack and cool completely. Cut into bars.

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