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Measurements

Raspberry Hazelnut Squares

These pink-frosted squares, featuring a light raspberry taste and the nutty crunch of hazelnuts, are a pretty addition to any dessert buffet. We especially like this combination of flavors, which happen to be two of the most popular in our catalogue, judging by our syrup and extract sales.

Squares

1/2 cup (1 stick, 4 ounces) butter, room temperature
1/3 cup (2 1/4 ounces) granulated sugar or Baker's Special Sugar
1 teaspoon salt
3/4 cup (2 ounces) filbert flour or ground hazelnuts
1 teaspoon almond extract
2 teaspoons vanilla extract
1 1/4 cups (5 1/2 ounces) King Arthur Unbleached All-purpose Flour

Frosting

2 tablespoons (1 ounce) butter, melted
1 1/4 cups (5 ounces) glazing or confectioners' sugar
1 teaspoon raspberry extract
1 tablespoon hot water (slightly more if needed)
2 to 3 drops red food coloring

Squares: Cream the butter, sugar and salt until light and fluffy. Stir in the filbert flour or ground hazelnuts and the extracts. If you're using a stand mixer, add all the flour and mix until evenly combined. If you're using a hand mixer, add half the flour, then turn the dough out onto a lightly floured work surface and knead in the remaining flour. The dough will be crumbly.

Lightly grease a 9 x 13-inch pan and press the dough into it as evenly as possible. An easy way to do this is to cover the dough with a piece of plastic wrap and use a small roller or the side of a glass to smooth the dough. Bake the crust in a preheated 350(F) oven for 18 to 20 minutes, until the bars are lightly browned. Set them aside to cool in the pan.

Frosting: Combine all of the ingredients and stir until smooth. Add a few drops extra water if the frosting is too thick to spread easily. Frost the squares, and let them set for 1 hour or more before cutting. Yield: two dozen 2-inch squares.

Nutrition information per serving (1 square, 25g): 116 cal, 7g fat, 1g protein, 5g complex carbohydrates, 9g sugar, 14mg cholesterol, 90mg sodium, 20mg potassium, 50RE vitamin A, 6mg calcium, 14mg phosphorus.
Source: King Arthur Flour


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