These Raspberry Almond Linzer Bars taste just like linzer cookies but made easier in bar form! Don’t like raspberry? Substitute with any flavor of jam!
I know this is a little Christmas in May, but I couldn’t resist. I’m on a bar kick and no one will stop me.
Actually, I’m on a fruit dessert kick and I can’t seem to quit it. First it was Mixed Berry Tiramisu, then these bars, and of course, I have more fruity desserts coming down the pipeline for you guys. I think I just realized I’m severely lacking in the fruit dessert category and thought I’d make up for lost time. You’re welcome.
These bars are technically just a shortbread bar, but they reminded me so much of those gorgeous Linzer cookies you get or make at Christmastime that I just had to post them now.
They start with a buttery shortbread crust: easy and no frills. Freeze part of the dough for the crumbly topping, and press the rest into the bottom of your pan. Sure, these aren’t as intricate and perfect as Linzer cookies traditionally are, but that’s also why I’m called The Domestic Rebel. Duh.
Next, spread on your jam situation. For these, I used seedless raspberry jam which is an underrated jam flavor in my opinion. These bars would also be fab with strawberry jam, apricot jam, or maybe even blueberry or boysenberry. The options are seriously limited to your store’s jam availability.
Also top the jam layer with some slivered almonds, which add a delightful buttery crunch as well as that sweet almond flavor. Top with the remaining dough and a few more almonds before baking some more until everything is light golden brown, set, and utterly gorgeous.
You may want to wait a hot minute before cutting these into bars, but once you do, I promise it’ll be worth the wait!
Linzer bars in May. You can thank me later!
*adapted from Life Made Simple
- 1 & ½ sticks (3/4 cup) salted butter, softened
- ½ cup confectioners' sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 & ½ cups all-purpose flour
- ¾ cup seedless raspberry jam/preserves (or another flavor of your choice)
- 1 cup slivered almonds
- Preheat oven to 350 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
- In a large bowl, combine the butter, sugar, and extracts together until creamy, about 2 minutes. Beat in the flour until dough comes together. Dough may be a little crumbly, this is okay.
- Save ½ cup of the dough and place on some plastic wrap. Wrap it up and freeze for 10 minutes. Meanwhile, press the remainder of the dough into the prepared pan in an even layer. Top with ½ cup of the slivered almonds and the jam, spreading to just about the edges of the dough. Crumble the remaining dough on top and finish topping with the remaining slivered almonds.
- Bake for approx. 45-50 minutes or until the top is light golden brown and the center is set. Cool completely before cutting into squares.
These have a wonderful raspberry flavor and the sweet almond is accentuated by the almond extract, which really pairs beautifully with the bright, juicy raspberries.
Have a super sweet day!
Like fruity treats? Try these other recipes!