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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The layers will be prepared and arranged in the following order, from bottom to top:. | 2. Shortbread Crust. | 3. Jam Layer. | 4. Pistachio Layer. | 5. Chocolate Top. | 6. Shortbread Crust:. | 7. Heat oven to 350 Degrees F. Grease a 15 x 10 inch jelly roll pan. | 8. Pulse flour and sugar in a food processor to combine. Add cold cut up butter to work bowl and process until mixture is the texture of coarse meal. | 9. Add egg and pulse until mixture begins to hold together. Note: the mixture should still be crumbly but evenly moistened by the egg. | 10. Sprinkle the moistened dough evenly in prepared pan. Gently press the dough with floured fingertips evenly along bottom and sides of prepared pan. | 11. Bake 20 to 22 mninutes until crust is brown at edges and golden in the center. Transfer to wire rack; cool while making filling.Jam Layer. | 12. Stir jam in a small bowl until smooth and spreadable; spread evenly over bottom of crust. (Note: an offset spatula is a great tool for spreading.)Pistachio Layer. | 13. Process almonds, sugar, pistachios and flour in food processor, scraping sides of bowl until almonds are very finely ground. This mixture should look like dry bread crumbs. (Note: Grinding nuts in a food processor with flour and sugar prevents the nuts from becoming too moist and turning into nut butter.). | 14. Add butter and 1 egg. Process until smooth. Add remaining 2 eggs, almond and vanilla extracts and food coloring; process to blend. This mixture should be smooth and creamy in appearance. | 15. Carefully spoon filling over Jam Layer and gently spread to cover. | 16. Bake 30 to 35 minutes until filling is golden brown and firm when pressed lightly in center. Cool completely on wire rack.Chocolate Top. | 17. Spread melted chocolate evenly over Pistachio Layer. Refrigerate 10 minutes until chocolate is set. | 18. Score top of bars to guide knife as you cut 1 1/4 inch squares. Makes 8 dozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
butter	1	cup	cut	1368.0	62.856	42.744	115.2
egg	1		beaten	71.5	0.36	6.28	4.755
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
sugar	1 1/4	cups		604.485	151.197	0.0	0.0
pistachio	1/2	cup	unsalted shelled chopped	344.4	16.7096	12.3984	27.8718
purpose flour	1/4	cup		-	-	-	-
butter	1/2	cup	softened	1368.0	62.856	42.744	115.2
egg	3		divided	71.5	0.36	6.28	4.755
almond extract	1 1/2	1/2		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
green	1 -2	drop		-	-	-	-
raspberry jam	1/2	cup	seedless	444.8	110.176	0.5920000000000001	0.11199999999999999
chocolate baking square	5	ounces	semi-sweet melted	930.9	41.208999999999996	20.764	75.8495

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.