Raspberry Chocolate Frangipane Sweets

Page

By Jeanne Benedict
Celebrations Expert

Comments (0) | Rating (0)

Recipe from The Sophisticated Cookie by Jeanne Benedict. I've never cared for raspberry filling in between the layers of a cake, but a sheer raspberry glaze on a rich frangipane crust with a chocolate accent is the height of elegance.

Ingredients

1 Cup usalted butter
3 1/2 oz. almond paste (1/3 cup, packed)
1/2 Cup powdered sugar
2 cups all-purpose flour
Raspberry Glaze
1/2 cup red raspberry jam
2 tablespoons Royale Chambord Liqueur de France
Chocolate Zig Zag Accent
1/4 Cup semi-sweet chocolate chips
1/2 Tablespoon unsalted butter
1 Tablespoon Royale Chambord Liqueur de France

Steps

Preheat oven to 350 degrees. Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Add butter and almond paste into a mixing bowl and beat until creamy. Beat in sugar until smooth. Add flour and beat until combined. Pat dough in an even layer on bottom of prepared pan. Bake for 15 minutes.
Meanwhile, make Raspberry Glaze. Heat raspberry jam and Chambord in top of a double boiler, stirring occasionally, until jam melts into liquid. Remove from heat.
Remove cookie from oven and immediately pour glaze in an even layer over top surface. Cool to room temperature or until glaze sets.
To make Chocolate Zig Zag design on top of raspberry glaze, melt chocolate, butter, and Chambord in top of a double boiler, stirring constantly, until smooth and combined. Dip a knife tip in the melted chocolate. Hold the knife 2 inches above the glazed surface. Quickly drizzle chocolate across glaze in a zig zag motion. Repeat process until a desired pattern is achieved. Allow chocolate to set. Cut into 2 x 2-inch bars.
Makes 16 bars