Linzertorte Bars
Transform your dessert table with these exquisite Linzertorte Bars, a modern, handheld twist on the traditional Austrian Linzertorte. Featuring a buttery crust made with a delightful blend of ground almonds and hazelnuts, these bars boast a rich, nutty flavor complemented by a sweet-tart layer of raspberry jam. Topped with a delicate lattice crust and a dusting of powdered sugar, they’re as beautiful as they are delicious. With their warm hint of cinnamon and melt-in-your-mouth texture, these bars are perfect for holidays, tea parties, or as an elegant treat any time of year. Ready in just over an hour, this easy-to-follow recipe yields 16 irresistible squares that will quickly become a crowd favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Ground almonds or almond flour
- 0.5 cup Ground hazelnuts or hazelnut flour
- 0.75 cup Granulated sugar
- 1 cup Unsalted butter, chilled and cubed
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Raspberry jam or preserves
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan or line it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, ground almonds, ground hazelnuts, granulated sugar, cinnamon, and salt.
Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolks and vanilla extract to the mixture. Mix until the dough starts to come together. If it feels too crumbly, add 1-2 teaspoons of cold water gradually until the dough holds together but is not sticky.
Remove about one-third of the dough, shape it into a disk, wrap it in plastic wrap, and place it in the refrigerator to chill for at least 15 minutes.
Press the remaining two-thirds of the dough evenly into the bottom of the prepared baking pan to form the crust.
Spread the raspberry jam evenly over the crust, leaving a small border around the edges.
Take the chilled dough from the refrigerator. On a lightly floured surface, roll it out to about 1/8-inch thickness. Cut the dough into strips about 1/2-inch wide.
Arrange the strips over the jam in a lattice pattern, trimming the edges as needed.
Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the jam is bubbly.
Let the Linzertorte Bars cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 16 squares or bars.
Optional: Dust with powdered sugar before serving for a decorative and sweet finish.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 18.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 108 mg | 2% | |
*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.
