Cookie Recipes - Chocolate Raspberry Bars

Ingredients

BASE:

• 1 cup/150 g all-purpose/plain flour

• 2 tbsp unsweetened cocoa powder

• 1fl cup/125 g butter, softened

• 1/4 tsp salt

• 1fl cup/100 g granulated sugar

• 1fl tsp vanilla extract/essence

 FILLING:

• 1fl cup/160 g raspberry preserves

• 1 tbsp raspberry liqueur

• 1 cup/180 g semisweet/dark chocolate chips

• 1 1/2 cups/150 g finely ground almonds

• 4 large egg whites

• 1 cup/200 g granulated sugar

• 1fl tsp almond extract/essence

• 2 tbsp flaked almonds

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Line a 13 x 9-inch (33 x 23-cm) baking pan with aluminum foil, letting the edges overhang.

2. Base: Sift the flour, cocoa, and salt into a medium bowl.  Beat the butter, sugar, and vanilla in a large bowl with an electric mixer at high speed until creamy.

3. Mix in the dry ingredients. Firmly press the mixture into the prepared pan to form a smooth, even layer. Prick all over with a fork.

4. Bake for 15-20 minutes, or until firm to the touch. Increase the oven temperature to 375°F/190°C/gas 5.

5. Filling: Mix the preserves and liqueur in a small bowl and spread it evenly over the base. Sprinkle with the chocolate chips.

6. Process the finely ground almonds, egg whites, sugar, and almond extract in a food processor or blender until well blended.

7. Pour the mixture over the preserves and sprinkle with the flaked almonds. Bake for 20-25 minutes, or until lightly browned.

8. Using the foil as handles, lift onto a rack and let cool completely. Remove the foil and cut into bars.