These linzer bars have a sweet shortbread cookie crust, a jammy raspberry filling, a buttery crumble topping, and a sweet almond icing. Similar to the classic linzer tart but with so much less effort and fuss.
Linzer Bars
Ingredients
- For the crust
- For the filling
- For the glaze
Directions
Position a rack in the middle of the oven and preheat to 350°F (180°C). Line a 9-by-13-inch baking dish or two 8-inch baking dishes with parchment paper.
In a bowl, combine the flour, granulated and brown sugars, salt, and lemon zest. Add the butter and, using a food processor, pastry blender, or 2 table knives, quickly cut the butter into the flour mixture until the butter is the size of small peas.
Pat about 3/4 of the crust mixture over the bottom and slightly up the sides of the prepared pans, pressing firmly to make an even layer. Bake until the crust is pale golden brown, 30 to 35 minutes. Cover the remaining 1/4 crust mixture remaining in the bowl and refrigerate it.
Set the crust aside to cool while you make the filling.
In a saucepan, stir together the raspberries, granulated sugar, and cornstarch. Simmer over medium heat, stirring often, until the sugar dissolves and the berries are juicy but not completely broken down, about 2 minutes. Remove from the heat and let cool.
Spread the filling over the partially baked crust. Crumble the remaining chilled crust mixture over the filling. Bake until pale golden and bubbly, about 25 minutes. Let cool completely in the pan on a wire rack.
In a bowl, combine the confectioners’ sugar, cream, and almond extract. Whisk the ingredients together until combined.
Fit a piping bag with a small plain tip and fill it with the glaze or pour the glaze into a large resealable plastic bag and snip off the tip of one of the bottom corners. Pipe or drizzle the glaze over the linzer bars in any fashion that you fancy. Refrigerate until chilled through, at least 1 hour. Cut into bars. Originally published August 9, 2015.
Recipe Testers' Reviews
Easy breezy buttery goodness. I don't think I’ve ever baked anything that came together so seamlessly and quickly to produce such pure deliciousness. Of course, the Indian in me had to struggle to resist adding some ground cardamom to the crust. But the tartness of the raspberries, the buttery crust, and the hint of almond in the frosting are wonderful together.
Overall, a winning recipe by unanimous vote. It's foolproof so even non-bakers will gain confidence with this recipe. The zest of 1 lemon didn't impart much flavor or aroma. I would've liked a bit more citrus, perhaps even lime or key lime?
These raspberry linzer bars are truly delicious. Not too sweet and quite delicious.
Instead of using a pastry blender, I used my food processor and pulsed the crust mixture. That worked better for me than doing it manually. Make sure the butter is chilled well! I put my cubes in the freezer for a bit just to make sure.
During my first batch, I found the raspberry mixture to be quite liquid. I believe that was due to having washed the raspberries shortly before using them. The second go-around I washed the raspberries the day before and let them dry on paper towels and that worked better for me.
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Hi!
Can I use raspberry jam instead of fresh raspberries?
We haven’t tried it with raspberry jam, Jen, but I think it would mimic that raspberry, sugar, and cornstarch combination ok. Do let us know how they turn out!
Ok will do!
Thanks!