Linz hazelnut bars
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 12 cakes
Complexity: easily
Quantity: 12 cakes
This dessert was inspired by the Linz almond cake, but instead of almonds, you'll use ground hazelnuts. Mix it into a classic shortcrust pastry, place it in a baking dish, and top with raspberry jam. To decorate, simply arrange mounds of chopped hazelnuts on top, allowing the jam to show through. After baking, cut the cake into convenient bars.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 1 cup oatmeal
- 1 cup hazelnuts
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Cooking the dish according to the recipe:
- Knead a classic shortcrust pastry with just 1 cup of flour. Add 1 cup of ground oats and 3/4 cup of ground hazelnuts along with the flour. Mix one-third of the dough with 1/4 cup of chopped hazelnuts; drop this dough, 1 tablespoon at a time, onto a baking sheet and freeze for 30 minutes.
- Place the remaining dough into a greased 20cm square pan and press evenly into the bottom. Spread raspberry jam over the pan and top with frozen dough balls. Bake for approximately 50 minutes at 175°C.
Categories:
recipe / Desserts / Cookie / Cakes / Food Network - recipes
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