Raspberry Linzer Bars Recipe

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Raspberry Linzer Bars Recipe
Raspberry Linzer Bars Recipe photo by Taste of Home
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Raspberry Linzer Bars Recipe

Read Reviews
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Publisher Photo
Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. — Holly Cain, St. Petersberg, Florida
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1-1/3 cups butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 2 cups ground almonds
  • 1 teaspoon ground cinnamon
  • 1 cup seedless raspberry preserves
  • Confectioners' sugar, optional

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon peel. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture.
Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves.
Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars. Yield: 1-1/2 dozen
Originally published as Raspberry Linzer Bars in Taste of Home October/November 2012, p50

  • 1-1/3 cups butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 2 cups ground almonds
  • 1 teaspoon ground cinnamon
  • 1 cup seedless raspberry preserves
  • Confectioners' sugar, optional
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon peel. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture.
  2. Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves.
  3. Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars. Yield: 1-1/2 dozen
Originally published as Raspberry Linzer Bars in Taste of Home October/November 2012, p50

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Reviews forRaspberry Linzer Bars

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MY REVIEW
Carolyn User ID: 9218634 269400
Reviewed Jul. 13, 2017

"When I first read this recipe, I thought the proportion of dry to wet ingredients seemed to be heavy on the dry side. But based on the 5-star ratings, I went ahead and made the bars exactly as directed. I am sad to say they were very dry and crumbly. I will not use the recipe again."

MY REVIEW
germanycook User ID: 6411056 224534
Reviewed Apr. 9, 2015

"Very yummy! Crust is firm and cookie-tasting. I used ground hazelnuts as well, and think I would actually prefer almonds next time. Did half the recipe in a 9x9."

MY REVIEW
solocal User ID: 546468 123512
Reviewed Oct. 28, 2012

"Simple and delicious! Traditional Linzer torte is made with hazelnuts(filberts), so I used them instead but almonds will taste just as good. I would increase the amount of jelly by half a cup next time."

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