1h$8.00Austrian Raspberry Linzer Bars
Austrian-style raspberry Linzer bar cookies made with buttery cinnamon dough, raspberry jam, sliced almonds, and a light powdered sugar finish. This intermediate dessert bakes in a square pan, then cools fully before clean cutting.
- Energy
- 283 calories per serving
- Protein
- 2.9 g per serving
- Carbs
- 39.2 g per serving
- Fat
- 12.7 g per serving
- Sodium
- 74 mg per serving
Shopping options
vanilla extract
1 Teaspoon
McCormick Pure Vanilla Extract
8%
raspberry jam
1 Cup
Smucker's Seedless Red Raspberry Jam
62%
sliced almonds
0.5 Cup
SLICED ALMONDS - KROGER - 4 OZ
38%
ground cinnamon
1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
unsalted butter, softened
1 Cup
Kroger® Unsalted Butter Sticks
50%
granulated sugar
0.75 Cup
Smart Way™ Granulated Sugar
8%
all-purpose flour
2.5 Cup
Kroger® Bleached All Purpose Flour
14%
powdered sugar
2 Tablespoon
Kroger® Confectioners Powdered Sugar
2%
large egg yolk
1 Each
Kroger® Grade A Large White Eggs
8%
fine salt
0.5 Teaspoon
Morton® Iodized Table Salt
0%
lemon zest
1 Teaspoon
Fresh Large Lemon - Each
33%
Cost Summary
· only what you use
per serving · 16 servings
Cook this recipe
- all-purpose flour-2.5 cups
- unsalted butter-1 cup
- raspberry jam-1 cup
- large egg yolk-1 each
- granulated sugar-0.75 cups
- sliced almonds-0.5 cups
- powdered sugar-2 tbsp
- vanilla extract-1 tsp
- lemon zest-1 tsp
- ground cinnamon-1 tsp
- fine salt-0.5 tsp
Preheat the oven to 350°F and line the pan with parchment, leaving overhang on two sides. Grate the lemon zest if needed and set out the softened butter.
In a bowl, beat softened butter and granulated sugar with a wooden spoon until creamy, about 2 minutes. Mix in the egg yolk, vanilla, and lemon zest until smooth.
Add all-purpose flour, ground cinnamon, and fine salt to the butter mixture. Stir until a soft, crumbly dough forms and no dry flour remains.
Avoid tasting the raw dough because it contains raw egg yolk and raw flour.
Reserve about 1 cup of dough for the topping. Press the remaining dough firmly into the pan in an even bottom layer, reaching the corners.
Spread the raspberry jam over the dough, leaving a 1/4-inch border around the edges to reduce bubbling over.
Pinch small pieces of the reserved dough into thin strips and lay them over the jam in a loose Linzer-style lattice. Sprinkle with sliced almonds and gently press them into the dough strips.
Bake for 32 to 38 minutes, until the edges are deep golden and the jam is bubbling lightly near the center.
Use oven mitts when handling the hot baking pan.
Cool in the pan on a wire rack for at least 1 hour. Lift out with the parchment and cool until fully set before cutting.
Let the bars cool fully before cutting so hot jam does not spill.
Dust lightly with powdered sugar. Use a sharp knife to cut into 16 even bars, wiping the blade between cuts for clean edges.
Keep fingers clear of the blade when slicing the finished bars.
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