Raspberry-Chocolate Bars
Description
These elegant dessert bars feature a buttery hazelnut and almond dough filled with sweet red raspberry jelly. The logs are baked until golden, then finished with a glossy bittersweet chocolate drizzle. A sophisticated treat perfect for holiday gatherings or special occasions.Directions
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In a shallow baking pan in a preheated 325°F oven, toast hazelnuts 16 to 18 minutes, or until hulls begin to loosen and nuts are slightly colored and fragrant.
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Remove from oven and set aside to cool.
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When nuts are cool enough to handle, remove hulls by vigorously rubbing a handful at a time between your palms or in a clean dish towel. (Some skin may remain on hazelnuts, but they should be free of hull.)
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Spread the almonds in a separate baking dish and toast in a preheated 325°F oven 5 minutes.
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Remove from oven and cool completely.
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Combine hazelnuts and almonds and chop moderately fine.
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In a bowl sift together flour, baking powder and salt. Set aside.
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In a large bowl beat butter and sugar together until fluffy.
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Add 2 of the eggs and the kirsch, and beat until well blended.
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Stir in half of the dry ingredients and 1/3 cup of the chopped nuts. (Reserve remaining nuts to decorate cookies.)
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Stir in remaining dry ingredients and mix until dough begins to hold together.
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Divide dough into thirds and place each third on a large sheet of waxed paper.
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Using your hands, roll each dough section into a log 11 inches long.
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Transfer logs to greased baking sheet, spacing them as far apart from one another as possible.
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Use the side of your hand to form a deep, trough, about 1 1/2 inches wide, down the center. (Be sure the trough has a rim all the way around it to keep jelly from running.)
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Place remaining egg in a small bowl and beat with 1 tablespoon water until well combined.
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Brush top and sides of each log with egg mixture.
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Bake in the center of a preheated 325°F oven 9 minutes.
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Remove from oven.
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Lightly brush logs again with egg mixture.
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Spoon about 2 1/2 tablespoons of the jelly evenly along the indentation of each log; lightly sprinkle logs with some chopped nuts, reserving a few for decoration.
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Return logs to oven and bake 11 to 13 minutes longer, or until browned and the jelly is bubbly.
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Remove from the oven and let stand 15 minutes.
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Transfer to wire racks set over waxed paper.
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In top of a double boiler, combine chocolates and shortening and stir until smooth.
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Remove from heat.
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Drizzle chocolate over logs and let stand until completely cooled.
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Transfer logs to cutting board, and using a long, sharp knife, slice each log crosswise, on the diagonal, into 12 or 13 slices.
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Store in an airtight container up to 4 days, or freeze logs whole up to 1 month, then thaw and slice before serving.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 5.2g26%
- Cholesterol 20mg7%
- Sodium 42mg2%
- Total Carbohydrate 22.1g8%
- Dietary Fiber 0.2g1%
- Sugars 12.5g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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