Peach Lindzer Bars

By Chef Amanda DeLaura

There are few things more satisfying in life than a perfectly ripened, sun-kissed peach. I was truly spoiled at the age of thirteen when my friend invited my sisters and I to his village outside of Istanbul, Turkey. We walked through his orchards and picked more stone fruit than we could fit into our long skirts. The flavors of the ruby-red cherries, pink peaches, and golden apricots were so real, bold, and intense that when we returned to the States anything bought from a conventional grocery store tasted like, well, nothing at all. I’m currently located in the South of France and the peaches are literally dripping with ripeness. My clients ask for more every time I go the markets. So without further convincing, I’d highly recommend (if not demand) you go pick some fresh peaches, eat as many as you so desire, and use any leftovers to bake these Linzer bars. It is the season after all. Bon appétit!

Makes 12 bars

Ingredients:

PEACH COMPOTE

20 oz fresh or frozen peaches, chopped

3 Tbsp fresh lemon juice

2 Tbsp coconut sugar (or about 10 drops of liquid stevia)

1 Tbsp water

1 1/2 tsp organic cornstarch LINZER BASE

1/2 cup salted grass-fed organic butter, melted

1/4 cup maple syrup

1/2 tsp almond extract

1 cup einkorn or spelt flour*

2/3 cup almond flour

1 pinch real salt LINZER STREUSEL

1/3 cup almond flour

1/3 cup sorghum flour (or oat flour)

2 Tbsp salted grass-fed organic butter, melted

2 Tbsp maple syrup (or about 10 drops of liquid stevia)

1/4 tsp cinnamon 1/4 tsp nutmeg

1/8 tsp cloves

Directions:

1. To make the compote, combine the peaches, lemon juice, and coconut sugar together in a medium-sized Heat over medium-high heat until the peaches have released their juices and start to bubble. Continue to cook for three minutes, stirring often. Separately whisk together the water and the cornstarch, pour into the peach mixture and continue to cook for one minute or till thickened. Remove from heat, set aside, and let cool completely.
2. Preheat the oven to 350ºF. Grease a 8x8” baking pan and line with parchment paper. Set aside. Whisk together the butter, maple syrup and almond Fold in the einkorn flour, almond flour, and salt and mix till thoroughly combined with a rubber spatula. Press into the prepared pan and refrigerate for thirty minutes.
3. Meanwhile, combine the additional almond flour, sorghum flour, butter, maple syrup, cinnamon, nutmeg, and cloves with a The mixture should form streusel with pea-sized clumps of butter. Set aside.
4. After the dough has refrigerated for thirty minutes, layer it with the cooled peach compote. Sprinkle the streusel on top of the compote and bake it for 20 to 25 minutes, until the base is cooked through and the streusel is lightly browned. Remove from oven, let cool completely, and garnish with powdered sugar if desired. It is totally optional and only for aesthetics and presentation. Enjoy immediately or store on the counter for two days and in the fridge for up to three.

*NOTE: If observing a gluten-free diet, substitute the einkorn flour for 1/2 cup oat flour and 1/2 cup Bob’s Red Mill gluten-free 1-to-1 baking flour.