Austrian Raspberry Linzer Bars

Ingredients

• 2.5 Cup all-purpose flour - 2 1/2 cups (300 g), 300 g alternate measure
• 1 Cup unsalted butter, softened - 1 cup (226 g), 226 g alternate measure
• 0.75 Cup granulated sugar - 3/4 cup (150 g), 150 g alternate measure
• 1 Each large egg yolk - 1 (large), Use 1 large egg yolk
• 1 Teaspoon vanilla extract - 1 teaspoon (5 ml), 5 ml alternate measure
• 1 Teaspoon lemon zest - 1 teaspoon (2 g), 2 g alternate measure; use grated zest
• 1 Teaspoon ground cinnamon - 1 teaspoon (2 g), 2 g alternate measure
• 0.5 Teaspoon fine salt - 1/2 teaspoon (3 g), 3 g alternate measure
• 1 Cup raspberry jam - 1 cup (320 g), 320 g alternate measure
• 0.5 Cup sliced almonds - 1/2 cup (45 g), 45 g alternate measure
• 2 Tablespoon powdered sugar - 2 tablespoons (15 g), 15 g alternate measure

Instructions

1. Preheat and prepare the pan

   1. *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.

2. Cream the butter mixture

   2. 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.

3. Make the spiced dough

   3. 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.

4. Form the bottom crust

   4. 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.

5. Add the raspberry layer

   5. Spread the *raspberry jam* over the dough, leaving a *1/4-inch border* around the edges to reduce bubbling over.

6. Build the lattice topping

   6. 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.

7. Bake the bars

   7. Bake for *32 to 38 minutes*, until the edges are *deep golden* and the jam is bubbling lightly near the center.

8. Cool completely

   8. 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.

9. Dust and cut

   9. Dust lightly with *powdered sugar*. Use a sharp knife to cut into *16 even bars*, wiping the blade between cuts for clean edges.