Linzer Bars

These bars were a peace offering for Mr. Hausfrau. Baked with love and sprinkled with obedience, an apology of sorts, this was a dessert baked exclusively for him (and the blog, but whatevs) to make up for all the other desserts that have come out of this kitchen and he categorically hated. A favorite that could be traced back to his childhood, influenced by his German-born father and grandmother, I knew he’d gleefully devour these.

So, I arranged these on a pretty little plate and placed them on the kitchen counter, squarely at eye level. When I heard the garage door open, I scurried into the kitchen, shifting foot to foot, as I waited for the moment he walked in the door, and I could theatrically point out the plate of Linzer Bars.

Lest you think I’m a perfect housewife, let me stop you right there: I hadn’t fluffed my hair. I hadn’t touched up my lipstick, and I didn’t take a moment to make sure my dress was nary a wrinkle.

I was wearing sweatpants. But at least they were clean.

(My hair wasn’t.)

As he made his way into the kitchen, I did the great reveal, waving the plate under his nose. His face lit up. Then it fell.

“Can you save those for another day? I’m trying to lose a few pounds. . . .”

(F*cker.)

And then he proceeded to eat 3 in the next hour.

So does that say something for these bars? I dunno, but you’ve got a buttery, nutty crust sandwiching a dense lemon-tinged raspberry filling. In my book, they’re worth ruining a diet.

Better yet, just finish them all off. The diet can start tomorrow.

Linzer Bars

1 cup hazelnuts, toasted
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup brown sugar
1 stick butter
1 cup raspberry jam
1 teaspoon lemon zest

Preheat the oven to 350. Line a 8 x 8 pan with foil, allowing extra to overhang on two sides and create handles for easier removal of the bars once cool.

In a small bowl, whisk together the raspberry jam and lemon zest. Set aside

Place the hazelnuts into the bowl of a food processor. Pulse until the nuts are coarsely ground. Add the flour, cinnamon, cloves, salt, and brown sugar in the bowl of a food processor. Pulse a few times until the mixture is combined.

Cut the butter into 8 chunks and add it to the flour mixture. Process until the dough is soft and starts to come together in large crumbles. Remove half the dough and press it evenly into the bottom of the foil lined pan. Spread the jam mixture evenly over the top. Sprinkle the remaining dough over the jam.

Bake 25-30 minutes. Allow the bars to cool completely before removing them from the pan and slicing.

Yield: 16 bars.