Linzer Bars

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.

These raspberry linzer bars are an enjoyable little treat for any and all occasions. They are fruity, light, satisfying, and pretty enough for a special occasion but an ideal little treat to go with a casual cup of coffee or tea. They are not overpoweringly sweet or heavy. 3 sticks butter looks a bit overwhelming yet adds great flavor and crunch to the finished bar. It took me about 10 minutes to put the crust together, and about 7 minutes total for the filling. I let my bars chill a little longer than the 1 hour. Next time I will use parchment paper to line the pan which will make removal of the bars from the pan much simpler.

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. 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? Overall, a winning recipe by unanimous vote. It's foolproof so even non-bakers will gain confidence with this recipe.

These are super buttery and full of raspberry goodness. I cooled, glazed, and refrigerated the bars for 1 hour (who could wait any longer?! I had eager tasters!). They were golden on the bottom, but the top never got to the golden color in the photo, though the bars were definitely bubbly when I took them out of the oven. I also simplified some of the steps, which cut out extra dishes (I used my hands to cut in the butter and cooled the filling in the saucepan, rather than in a bowl, and
I piped using a resealable plastic bag). While the glaze added a nice finishing touch, the bars were plenty sweet without it, and I don’t personally strive for the look of the glaze atop the bars, so I’d be fine omitting it. However, I bet most folks would like theirs glazed, so I’m not sure I’m a trustworthy guide on this point.

These bars are buttery and delicious, and the raspberry filling is bright and flavorful. I would invest in a pastry blender because it takes a lot of time and effort to cut in 3 sticks of butter using 2 knives. The leftovers were fabulous for breakfast.