Linzertorte Bars

CarbsPerServing:33g carbs total



1 1/2 cups almond flour --

(or hazelnut or walnut flours)

3 tablespoons artificial

sweetener -- splenda

1/2 cup artificial sweetener - splenda

1 cup Zero Carb Carbolite

Bake mix

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

3/4 cup butter -- room temp (12 T)

3/4 teaspoon vanilla extract

2 egg yolks

4 tablespoons preserves, apricot -- or raspberry or strawberry

How to Prepare:

Preheat oven to 350degrees. Line a 9" square baking pan with aluminum foil. Butter the foil. Stir together the Nut Flour and 3 T splenda. In a separate bowl, sift together Carbolite bake mix, baking powder, cinnamon, cloves and salt. Set both mixtures side. Combine the butter, 1/2 c. Splenda and the vanilla in a large bowl. Using and electric mixer set on high speed, beat until light and fluffy. Add the egg  yolks and beat until fluffy. Reduce the speed to low and add the nut and flour mixtures and mix until just  lended (it will be crumbly-ish) Spread 1 3/4 c of the batterinto the prepared pan.Top with a thin layer of preserves, leaving a ½  inch border. Spoon the remaining batter into a pastry bag fitted with a 1/4" plain tip. Pipe the batter in a lattice patter atop the preserves. (i made little ropes of batter and laid them on top). Refrigerate for 20 min. Bake until the preserves begin to bubble and the crust is just firm to the touch, about 40 min. let cool in pan on wire rack. Using the foil, lift the sheetfrom the pan. Peel back the foil sides. Cut into 20 squares. Sprinkle a little Splenda on top (lift you would powdered sugar). Makes 20 bars.

NOTES : Counts for bakemix and preserves not included in totals. I found apricot preserves at 6g per T - total 24g.