Linzer Bar
Transport your taste buds to Austria with these delightful Linzer Bars, a simplified twist on the classic Linzer torte. Featuring a buttery, crumbly base made with almond flour and spiced with a hint of cinnamon, these bars are generously layered with sweet-tart raspberry jam and topped with a rustic crumble. The combination of vanilla and almond extracts adds an aromatic depth that perfectly complements the fruity filling. Baked to golden perfection and finished with a sprinkle of powdered sugar, these squares are as visually enchanting as they are delicious. Quick to prepare and easy to serve, Linzer Bars are ideal for holiday gatherings, tea-time treats, or an elegant homemade dessert.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 280 grams All-purpose flour
- 100 grams Almond flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 300 grams Raspberry jam
- 30 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Mix in the vanilla extract and almond extract until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough will be slightly crumbly but should hold together when pressed.
Reserve about 1 cup of the dough for the crumb topping and press the remaining dough evenly into the bottom of the prepared pan to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove and allow to cool for 5-10 minutes.
Spread the raspberry jam evenly over the cooled crust. Be sure to leave a small border around the edges to prevent sticking.
Crumble the reserved dough over the jam layer, creating a rustic, uneven topping.
Return the pan to the oven and bake for an additional 25 minutes, or until the topping is golden brown.
Allow the Linzer bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift them out for easier cutting.
Optionally, dust with powdered sugar before slicing into 16 squares or bars. Serve and enjoy!
Nutrition Facts
Calories |
4685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 582.9 g | 212% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 334.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
