This recipe for the festive lattice-topped dessert is easy enough to enjoy on any occasion.
1/3 cup finely chopped almonds
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough, broken into pieces
1/2 cup seedless raspberry jam
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- Combine almonds, flour and cinnamon in a medium bowl. Add cookie dough; mix well. Reserve 1/2 cup cookie dough mixture. Press remaining mixture onto bottom of prepared baking pan. Spread jam over dough.
- Roll out reserved dough on lightly floured surface into an 8 x 5-inch rectangle. Cut lengthwise into 10 strips. Lay half the strips over jam, about 1-inch apart. Lay remaining strips crosswise over the first ones.
- Bake for 30 to 35 minutes or until top is golden brown. Cool in pan on wire rack for 10 minutes. Serve warm or cool completely.
Makes 16 bars.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.