Save on Pinterest

Raspberry Linzer Bars

Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. — Holly Cain, St. Petersberg, Florida
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    1-1/2 dozen


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


  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • P vinod
    Apr 7, 2018

    Lovely recipe will try to get it made at home or look for it in a large confectionary shop-hope I can get it-thanks for the recipe.

  • Carolyn
    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.

  • germanycook
    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.

  • carpenterv
    Dec 27, 2012

    No comment left

  • solocal
    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.