Della Gossett’s linzer bars are a sturdier version of her Austrian-born boss Wolfgang Puck’s adored but delicate cookies. “I added rye flour for an earthy taste,” says the executive pastry chef at Spago Beverly Hills, “and I turned them into bars so they don’t fall apart into crumbs.” Slideshow:More Raspberry Dessert Recipes
I thought these would be special because of the couple of unusual ingredients, but they really weren't. They did, indeed, hold up well, but I thought they were a bit too sweet. Probably won't make again.