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Linzer Squares
1 1/2 cups
plus 2 Tbs. flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (21/2 oz) ground filberts or almonds
1/2 cup butter or margarine, softened
1 Tbs. grated lemon peel
1 egg, beaten
3/4 cup thick raspberry jam
1 egg yolk
1 tsp. water
Grease 9 inch
square pan. Into large mixer bowl measure 1 1/2 cups flour. Add
sugar, baking powder, salt, nuts and butter or margarine; mix at
medium speed until well combined. Add lemon peel and egg,
stirring with fork until dry ingredients are moistened. Reserve
1/2 cup dough.
Pat remaining dough into prepared pan, set aside. Stir remaining
2 Tbs. flour into reserved dough. Roll between 2 sheets of waxed
paper into 9 inch square. Place in freezer 5 minutes to firm
dough.
Preheat oven to 375 degrees. Spread jam over dough in pan,
leaving a 1/4 inch border. Remove reserved dough from freezer.
Peel off top piece of waxed paper, discard. (Dough is still on a
sheet of waxed paper for easier handling.) Cut into 18 strips 1/2
inch wide. Place 9 strips parallel over the jam, 1/2 inch apart.
Place the remaining 9 strips crosswise over the first strips, 1/2
inch apart, forming a lattice top. (If necessary, return strips
to the freezer for easier handling; they are very soft and
delicate.) In small bowl stir egg yolk and water together; brush
dough strips with mixture. bake 30 minutes or until top is golden
brown. Cool completely on wire rack in pan. Cut into squares.
Makes about 3 dozen, about 95 calories each.