Raspberry Linzer Bars Recipe
Yields: 36 bars
Prep time: 20 min
Cook time: 40 min
1/3 cups butter, softened
3/4 cup granulated
1 teaspoon grated
lemon zest (peel)
2 1/2 cups all-purpose
1 1/2 cups whole almonds, ground
1 teaspoon ground cinnamon
1 cup raspberry preserves or jam*
Powdered (confectioner's) sugar
* Raspberry Preserves or
Jam are traditional, but you could use any fruit preserve you desire.
Preheat oven to 350°F. Grease a 13- x 9-inch baking pan.
In a large bowl, beat butter and granulated sugar with electric mixer at medium speed until creamy.
Beat in egg and lemon pzest until blended. Mix in flour, ground almonds, and
cinnamon until well blended.
Press 2 cups dough onto bottom of prepared pan. Spread raspberry preserves evenly over the
top of the crust.
Roll remaining dough between 2 sheets of waxed paper to 1/4-inch thickness.
NOTE: If dough is too
soft and sticky to roll, wrap in plastic wrap or foil and refrigerate for 30 minutes.
Remove top sheet of waxed paper and cut dough into 1/4-inch-wide strips. Place dough strips over jam-filled crust in a lattice design.
Bake in the center of preheat oven for 35 to 40 minutes, or until lattice crust is golden brown and firm. Remove from the oven
and let cool in the pan. Sprinkle top with powdered sugar and cut into rectangles or squares.
Makes 36 bars.