| Level: | Easy |
Instructions
- Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.
Reviews
OMG! Loved, Loved it! I used 1 whole jar of preserves (sugar Free but could have made do with 1/2 to 3/4. Its a definite MUST to chill after baking so it can set really good. But this has just become a favorite!
Absolutely delicious – I used a whole jar of top Quality Raspberry preserves – love this recipe!
I gave this 5 stars to offset the review by Victoria20. She didn’t even taste the bars before reviewing. I felt that was unjust. I would have given them 4 stars if it hadn’t been for her review. They are not great, but def good. You frost a cake without needing to know how much frosting. Same with these. It’s a 9″ pan. Just cover the surface, and since the cookie base is thick, 1/4-1/2″ of preserves is good. My hang ups were the cost of the preserves and hazelnuts. It makes for a pricey bar, so be sure you really like hazelnut and raspberry flavor before making. Measure your ground oats and hazelnuts after grounding up, for accurate amount. Don’t use too much or the bars will be crumbly and dry.
Come on, guys, “spread with raspberry preserves…”. No mention is made of how much to use! A half cup? A cup? A jar or two??? Well, if these are review-worthy (and I hope that they are since they’re being baked to give as part of several cookie-tray gifts), I will review again and note how much I used.
Recipes, especially for baked goods, must be precise. I thought that FOOD Network would know that!!!
Grrrrr…