Raspberry Almond Linzer Shortbread Bars
These Raspberry Almond Linzer Shortbread Bars combine all the flavors of traditional Linzer cookies into a unique and easy bar recipe! If you prefer, substitute with another jam flavor instead of the raspberry, such as strawberry, blueberry, apricot, or even boysenberry.
- 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
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.