Tuesday, October 23, 2007
Scandahoovian Double Berry Streusal Bars
2½ cups all-purpose flour
2/3 cup granulated sugar
½ teaspoon table salt
16 tablespoons unsalted butter (2 sticks) plus 2 tablespoons, cut into ½-inch pieces and softened to cool room temperature (keep the two tablespoons separate)
¼ cup packed brown sugar light or dark
a drop of good quality vanilla extract
½ cup rolled oats old-fashioned, not the quick cooking packets
½ cup almonds, chopped fine
1/16 teaspoon of Cardamon (or nutmeg if you just can't find Cardamon)
1 1/4 cup lingonberry or marionberry preserves
3/4 cup plus 1 tablespoon cup fresh raspberries (about 4 ounces)
4 teaspoons fresh lemon juice
Preheat oven to 375 degrees. Cut two pieces of foil to fit down into the pan, draping over the sides to make a sling (in order to lift out the bars later) in a 9x13 inch baking pan. Spray lined pan with cooking spray.
Cookie Base: Mix flour, granulated sugar, and salt in a standing mixer fitted with the paddle attachment on low speed until combined. With machine still on low, add the two sticks of butter, one tablespoon at a time, plus a drop of vanilla, until the mixture looks like damp sand.
Set aside 1 1/4 cups of the mixture in a medium bowl. Pour the remaining dough into the baking pan and with clean, dry hands, press gently and evenly to form a crust. Bake in preheated oven until the edges are brown (about 18 minutes).
Filling and Streusal Topping: Add the brown sugar, oats,spice and nuts to the flour mixture set aside in medium bowl and stir to combine. Add in the separate 2 tablespoons of butter until fully incorporated into the mixture. Work with your hands to create clumps about the size of tiny peas (or small ball bearing for you non-Scandahoovian types).
Place the preserves, raspberries and lemon juice in a small bowl. Mash together with a fork, making sure some berry pieces remain intact.
When the crust is done baking, remove from the oven and spread the berry filling over it and then sprinkle the streusel on top of that. Put pan immediately back in the oven and bake for another 22 to 25 minutes, or until top is gold and bubbly. Cool in pan to room temperature, then lift bars out with the foil sling and cut in squares.
Yields 24 bars - they'll keep in an airtight container for 3 days but they rarely last that long with a family around