Linzer Torte Bars
Indulge in the rich, nutty flavors of these Linzer Torte Bars—a simple yet elegant twist on the classic Austrian dessert. With a buttery almond flour-infused crust, a luscious layer of seedless raspberry jam, and a golden lattice topping, these bars are as visually stunning as they are delicious. Warm spices like cinnamon and cloves add a cozy depth, while a dusting of powdered sugar gives them a festive finish. Perfect for holiday gatherings, afternoon tea, or a sweet treat anytime, these bars are easy to make and slice into shareable portions. Elevate your dessert game with this delightful recipe that's ready in just over an hour!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 150 grams granulated sugar
- 50 grams light brown sugar, packed
- 2 pieces large egg yolks
- 1 teaspoon pure vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons fine sea salt
- 100 grams ground almonds or almond flour (blanched)
- 300 grams seedless raspberry jam
- 10 grams powdered sugar, for garnish
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang on two sides for easy removal.
In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, fine sea salt, and ground almonds or almond flour.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
Reserve about one-third of the dough and press the remaining two-thirds evenly into the prepared baking pan, forming a smooth, compact layer.
Spread the raspberry jam evenly across the dough, leaving a slight border around the edges.
On a lightly floured surface, roll out the reserved dough to about 1/4-inch (0.6 cm) thickness. Cut into thin strips, about 1/2 inch (1.3 cm) wide, and arrange them over the jam in a lattice pattern.
Trim any excess dough hanging over the edges and gently press the ends to adhere.
Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the jam is bubbly.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the torte bars out of the pan. Dust with powdered sugar before slicing into 16 squares or rectangles.
Serve and enjoy! Store any leftovers tightly wrapped at room temperature for up to 3 days.
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 620.8 g | 226% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 363.9 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 461 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1294 mg | 28% | |
*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.
