Raspberry-Almond Linzer Bars
The heavenly flavor combination of almond and raspberry take center stage in these easy Linzer bars.
Raspberry-Almond Linzer Bars
Photo Credit : Adam Detour with styling by Catrine KeltyThe combination of almonds and raspberries in traditional Austrian Linzer cookies is unbeatable, but rolling and cutting dough to create little cookie sandwiches takes time. Our solution? Linzer bars—just as delicious, in half the time.
Note: Almond flour can be expensive. If you’d rather make your own, put blanched almonds in a blender and blitz until the texture is powdery but before it turns to almond butter.
Yield:
12 barsIngredients
2 cups all-purpose flour
1 cup almond flour
2/3 cup powdered sugar, plus more for sprinkling
1 teaspoon almond extract
½ teaspoon table salt
2½ sticks (1¼ cups) unsalted butter, cut into medium chunks
¾ cup raspberry jam
Instructions
Preheat your oven to 350°F and set a rack to the middle position. Line a 9-by-13-inch pan with parchment paper, leaving extra parchment to hang over all the sides. This will help you lift the bars out of the pan later.
Put the all-purpose flour, almond flour, powdered sugar, almond extract, and salt in the bowl of a food processor. Pulse a few times to combine. Sprinkle the butter over the dry ingredients and process until the mixture comes together in a dough.
Using your fingers, press three-quarters of the dough into the bottom of the prepared pan. It should be even in thickness, but doesn’t need to be perfectly smooth. Spread the raspberry jam over the bottom layer. Break the remaining dough into grape-size pieces and sprinkle it over the jam layer. Transfer to the oven and bake until the jam is bubbling and the crust is light golden brown, 30 to 35 minutes. Let the bars sit in the pan until they have cooled enough to set up and hold together when you try to lift them out, about 20 minutes. Set on a wire rack to cool completely. When cool, dust with powdered sugar, then cut into squares.
