Coconut-Raspberry Linzer Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup slivered almonds
• 1/2 cup sweetened flaked coconut
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 3/4 cup cold butter, cut into pieces
• 2 egg yolks
• 1 cup seedless raspberry jam
• Garnish: powdered sugar

Preparation

1. Process first 8 ingredients in a food processor until almonds are finely ground. Add butter; pulse 10 times or until crumbly. Add egg yolks; process 15 seconds or until dough forms a ball. Set aside one-third of dough. Press remaining dough in bottom and 1/2" up sides of a lightly greased 11" x 7" baking dish. Spread jam to edges of dough.
2. Roll out remaining dough to 1/4" thickness. Cut dough into 1/2" wide strips; carefully arrange strips over jam in a lattice design.
3. Bake at 325° for 37 minutes or until golden. Cool completely on a wire rack; cut into bars. Garnish, if desired.