Zutaten für Tate's Bake Shop Raspberry Squares
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Zubereitung von Tate's Bake Shop Raspberry Squares
- Preheat oven to 350°F (175°C).
- Grease a 9x9 inch square baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg yolk.
- In a separate bowl, whisk together 2 cups all-purpose flour and ½ cup sliced almonds. Gradually add to the wet ingredients, mixing until just combined. The dough should be slightly crumbly.
- Press half of the dough (approximately 3 cups) evenly into the prepared pan.
- Bake for 20 minutes.
- Remove from oven and immediately spread with 1 cup raspberry jam, leaving a ¼ inch border.
- Crumble the remaining dough evenly over the jam.
- Pat the top lightly.
- Bake for another 40 minutes, or until golden brown.
- Let cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
100g
Fat
38g
Carbs
16g