My daughter-in-law Gina makes these delicious raspberry bars for the holidays. Her signature dessert is always something we look forward to. So from our family to yours, enjoy!
INGREDIENTS
- 3 cups all-purpose flower
- 1 ½ tsps. baking powder
- 1 ½ tsps. kosher salt
- 1 ½ cups unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 tsps. vanilla bean paste or pure vanilla extract
- 2 tsps. finely grated lemon zest
- 3 extra-large egg yolks, warmed to room temperature
- 1 ⅓ cups raspberry jam
- ⅓ cup confectioners’ sugar (for dusting)
DIRECTIONS
Sift together the flour, baking powder, and salt and set aside.
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for approximately three minutes or until soft and smooth. Add the granulated sugar, vanilla, and lemon zest, and beat on medium-high speed for approximately two minutes or until well-blended. Then, add the egg yolks one at a time, and beat for one minute or until well-blended. Add the flour mixture and beat on medium speed until blended.
Scrape the dough out of the mixing bowl onto a work surface. Knead until dough smoothens (approximately three to four times). Divide the dough in half, shape into two logs, and cover in plastic wrapping. Freeze the logs for approximately two hours or until very firm.
Preheat the oven to 350 °F. Line the bottom and sides of a 9×9” square baking pan with parchment paper. Grease the paper lightly.
Place a large box grater on a plate. Using the large holes, shred one of the logs (make sure to keep the other one frozen for now!), making sure to scatter the dough pieces evenly in the baking pan. Take care not to press the shavings down so the layers bake nice and fluffy. Use a small spatula to spread the jam evenly over the pieces (again, without pressing down on the dough). Then, shred the remaining log and scatter the pieces evenly over the jam.
Bake for 55 minutes or until the top is slightly puffed and evenly browned. Transfer the baking pan to a wire rack and let it cool completely.
To serve, use the foil or parchment liner to lift the dessert from the pan and onto a cutting board. Peel away the paper and, using a large knife, cut to desired size. Dust with confectioners’ sugar. Store in an airtight container for up to one week.
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