1000 Atkins Diet Recipes by - HTML preview

Linzertorte Bars

CarbsPerServing:33g carbs total
Effort:Easy
Ingredients:
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 cinnamon1/8 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 aside.

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 blended (it will be crumbly-ish)

Spread 1 3/4 c of the batter into the prepared pan. Top with a thin layer of
preserves, leaving a 1/2
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 sheet from 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 bake
mix and preserves not
included in totals.
I found apricot preserves at 6g per T - total 24g.