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
Raspberry Almond Linzer Shortbread Bars
Ingredients
- 3/4 cup (1½ sticks) salted butter softened
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1½ cups all-purpose flour
- 3/4 cup seedless raspberry jam/preserves or another flavor of your choice
- 1 cup slivered almonds
Instructions
- 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 1/2 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 1/2 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!
xo, Hayley
Like fruity treats? Try these other recipes!
Frozen Strawberry Daiquiri Pie
cakeSpy says
The crust looks just PERFECT. Buttery perfection!
Lizzie says
Made this last night ??
Super easy recipe, but everyone will think you were in the kitchen for hours! The family loved it! Pairs perfect with coffee or hot chocolate. I used a seedless raspberry jam. It set great and was easy to cut into squares. This was used as a dessert and a breakfast pastry in our house.
thedomesticrebel says
Lizzie, love it! Thanks so much for your review!
Kendall says
I made these a couple of days ago and they are so good! I love that the recipes you provide are so easy and don’t make a TON. This recipe makes 9 bars, which is perfect. It tastes like the best pop tart or jam thumbprint cookie EVER!
Susan says
Have you ever tried to make it with fresh raspberries or fresh raspberries crushed with a bit of sugar? Just wonder if that might work as well
thedomesticrebel says
Hi Susan, I have not but I am sure it would work!
Ash says
So easy and delicious! The shortbread texture is amazing. I used an 8×8 pan but I didn’t have as thick a layer as I would have wanted, so will increase that part of the recipe next time (and there definitely will be a next time!). Used cherry jam and increased the almond extract because I love that flavor. Turned out great. Can’t wait to try with other jams! Lovely warmed with some ice cream too.
Lindi says
Just as I remember from childhood. I made a tray today. My Mum back in the 60’s % 70’s would make this slice on special occasions, always loved, these days I don’t really eat coconut. So was great finding your recipe last night. Thankyou…⭐??
Janice clowater says
Just wondering if raspberry jelly would work for this recipe?
thedomesticrebel says
Hi Janice, yes absolutely!
Baba1 says
Good flavour but very crumbly. Did not cut nicely.
Also 45 mins. way too long. Took mine out at 35 mins.
Joyce says
I need to make these for a crowd. Can I double, triple or quadruple this recipe and use a large sheet pan?
thedomesticrebel says
Hi Joyce, you could easily double or triple these if you have a large enough pan. Just adjust the baking time.
Ella says
These look amazing! Can’t wait to make this for company.
Mary says
It looks like you used sliced almonds not slivered.
Julie says
OH SO GOOD!! Made these last month and need some more today. Yum!!
thedomesticrebel says
Thanks so much Julie!
Veronika Kohler says
So good! I froze the dough for longer then grated it over the cake, make it very easy.
Julie says
Just a question…why do you line the pan with foil? Is it just to make clean-up easier?