HAZELNUT RASPBERRY LINZER SQUARES

HAZELNUT RASPBERRY LINZER SQUARES image

Categories Berry

Yield 16 squares

Number Of Ingredients 11

12 tbsp. unsalted butter, plus more for greasing pan
¾ cup flour
½ cup whole-wheat flour
½ cup hazelnuts, roasted, cooled, and finely ground in a food processor
½ tsp. kosher salt
½ cup sugar
¼ cup turbinado sugar
1 egg
½ vanilla bean, seeds scraped and reserved
⅔ cup raspberry preserves
1 tsp. orange zest

Steps:

1 . Line a 9" square baking pan with parchment paper and grease; set aside. Whisk together both flours, hazelnuts, and salt in a bowl; set aside. In another bowl, beat butter and both sugars on medium speed of a hand mixer until pale and fluffy , about 5 minutes. Beat in egg and vanilla seeds. Add dry ingredients, and beat until just combined. Remove and reserve ½ cup dough; transfer remaining dough to prepared pan and press into bottom. Using an offset spatula, spread remaining dough into a 9" square on a sheet of parchment paper; refrigerate both doughs for 1 hour. 2. Heat oven to 350°. Stir together preserves and zest in a bowl, and then spread over dough in baking pan. Using a knife or pizza cutter, cut dough into 10 strips; lay 5 strips crosswise and then lay the remaining 5 strips lengthwise to form a grid over preserves. Bake until golden brown and preserves are bubbling, about 45-50 minutes. Let cool completely ; unmold and cut into 16 squares.