Barrette di Lamponi
These scrumptious treats are, Raspberry Bars, so quick and easy to make you could whip up a batch before the company arrives. I used the finest jams made in Italy, created the
artisan way in huge copper vats.This method has been used for many years and it creates such deep flavors. My friend Andrea, from Andrini Marmellate, is the maker of these fine jams, and this is part of my, Chef Chuck's Cucina, food line.
2 cups flour
1/2 cup sugar
1 cup pecans or walnuts, chopped
6 tablespoons butter, melted and cooled
4 tablespoons raspberry jam
pinch of salt
4 tablespoons powdered sugar
2 teaspoons milk
In a mixer add chopped nuts, sugar and egg when combined add butter then incorporate a little flour at a time and a pinch of salt. Line an 8x8 baking pan with parchment paper over lapping the sides, for easy removal. Butter the pan, reserve 1/2 cup of dough and put the rest in pan and press down. Spread jam over the dough and then sprinkle the remaining dough on top. Bake at 350 degrees for 18 minutes. Let cool 15 minutes and remove from pan then cool completely. Make icing in a small bowl if needed add more milk and drizzle on top, cut in small squares and serve.
Ricette by Chef Chuck's Cucina