Linzer Cookie Bars
Linzer Cookie Bars are an easy bar-style version of classic Linzer pastries.They combine buttery almond shortbread with bright raspberry jam.The nutty pastry provides a rich, tender, crumbly texture.Tart fruit preserves balance the sweetness of the cookie base.Powdered sugar adds an elegant snowy finish.They are perfect for Christmas, tea parties, gifting, and celebrations.
Ingredients
For the Shortbread
- 250 g all-purpose flour
- 100 g finely ground almonds
- 170 g unsalted butter, softened
- 100 g powdered sugar
- 1 large egg yolk
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Filling
- 1 tablespoon lemon juice, optional
- 200 g raspberry jam
For the Finish
- 50–75 g powdered sugar
Instructions
- Preheat the oven to 175°C (350°F).Line an approximately 20 × 20 cm (8 × 8 inch) square baking pan with parchment paper, leaving some overhang to make the finished bars easier to remove.
- Place the softened butter and powdered sugar in a large bowl.Beat for approximately 2–3 minutes until smooth and creamy.
- Gradually add the dry ingredients.Mix just until a soft dough forms.Avoid overmixing, as this can make the bars tough instead of tender.
- Shape the dough into a flat disk, wrap it, and refrigerate for approximately 30 minutes.
- Divide the chilled dough into two portions.One portion will form the bottom crust, while the other will be used for the top
- Press or roll one portion evenly into the prepared baking pan.Make sure the base is relatively level.
- Alternatively, create thin strips of dough and arrange them in a traditional lattice pattern.Gently press the edges to seal.
- Bake for approximately 30–40 minutes, or until the pastry is lightly golden around the edges and the top is set.
- Use a sharp knife to cut the slab into squares or rectangles.For exceptionally clean cuts, chill the bars briefly before slicing.Serve with coffee, tea, or a light dusting of additional powdered sugar.
Notes
- Use finely ground almonds: They create a smoother, more tender pastry.
- Choose good-quality jam: Raspberry or redcurrant jam provides the ideal tart contrast.
- Don't overwork the dough: Minimal mixing helps maintain a delicate texture.
- Chill the dough: Cold pastry is easier to handle and holds its shape better.
- Spread jam evenly: An even layer makes every bite balanced.
- Avoid excessive jam: Too much can make the bars difficult to slice.
- Cool completely: Warm bars can fall apart when cut.
- Dust just before serving: This keeps the powdered sugar looking fresh and snowy.