Reminiscent of the traditional linzertorte, these convenient bars flaunt a tropical coconut flair.
Oxmoor House MAY 2004
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.
Roll out remaining dough to 1/4" thickness. Cut dough into 1/2" wide strips; carefully arrange strips over jam in a lattice design.
Bake at 325° for 37 minutes or until golden. Cool completely on a wire rack; cut into bars. Garnish, if desired.
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