Raspberry Linzer Bars

Who doesn’t like a delicious Linzer cookie?  Typically, these delicate cookies are made, rolled, cut out and baked, then, filled with raspberry jam, topped with another fragile cookie and dusted with powdered sugar – WHEW!

I spent years making these cookies the “traditional” way, but this recipe (a Daniel Boulud original recipe)  was so popular that making them every day in a busy retail bakery proved to be a bit too time consuming.

So, In an effort to be more efficient, I made Linzer bars: same great taste but in a more convenient, efficient bar.

Cream in a mixer bowl:
1-1/2 cups Butter, softened
1/2 cup Sugar
Gradually add to the creamed mixture:
3 cups AP Flour
2 cups Almond Flour*
1 tsp. Vanilla
1/2 tsp. Salt
1 Tabl. Lemon Zest

Divide the dough in half.  Roll 1/2 of the dough out onto a parchment paper and then flip over into a 9″ X 13″ pan (I recommend lining it with foil to easily remove when cool) and press down firmly. Bake in a 350 degree oven for 20 minutes.  While the crust is baking, repeat the process of rolling the other 1/2 of dough onto another sheet of parchment paper.

Remove the hot crust from the oven and spread it with 1-1/2 cups of raspberry jam.  Flip the remaining dough over onto the top of the jam and remove the parchment paper.  Put it back into the oven and continue to bake 30-35 minutes until lightly golden and bubbling.  Cool completely before cutting into squares.  Dust with powdered sugar before serving.


*Almond Flour used to be only accessible at specialty baking stores, but now, you can find it in regular grocery stores in the baking aisle.  If you can’t find it in your store, finely grind  3 cups of almonds with 2 Tabl. of flour in a food processor – and you have almond flour!


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on June 24, 2011, in Cookies and tagged , , , . Bookmark the permalink. Leave a comment.

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