Linzer jam bars combine buttery almond shortbread, tart raspberry jam, and a crumbly topping in a dessert that’s easier to assemble than individual sandwich cookies. The dough does double duty as the crust and topping, so there’s no rolling, cutting, or matching cookie halves. A little cinnamon gives these raspberry almond bars a warm holiday flavor, while the red filling makes them a welcome addition to a Christmas cookie platter.
These bars take their inspiration from the Austrian Linzer torte, a nut-based pastry traditionally filled with preserves and finished with a lattice crust. This version uses an almond crumble topping for a simpler home-baking approach. The result is tender enough to bite cleanly, with a jam layer that stays soft between the baked crust and golden crumbs.
Linzer jam bars with raspberry and almond
Use thick raspberry jam or preserves for a filling that spreads easily without soaking the base. Seedless jam gives the bars a smooth center; seeded preserves provide a little more texture. Either works, provided it isn’t a thin, pourable fruit sauce.
Almond flour contributes a fine texture and nutty flavor to the dough. Choose finely ground, blanched almond flour for the most even result. Coarser almond meal can work, but the bars will have a more rustic appearance and texture.
The brief first bake gives the bottom crust a head start before the jam goes on. Don’t skip it: a partially baked base holds up better beneath the filling and makes the finished squares easier to handle.
Yield: 16 bars
Prep time: 20 minutes
Baking time: About 45 minutes
Cooling time: At least 2 hours
Total time: About 3 hours, 5 minutes
Equipment: 8-inch (20 cm) square metal baking pan, parchment paper, mixing bowls, electric mixer or sturdy spoon
Ingredients
– ¾ cup (170 g) unsalted butter, softened but not melted
– ½ cup (100 g) granulated sugar
– 1 teaspoon vanilla extract
– ¼ teaspoon almond extract, optional
– 1½ cups (180 g) all-purpose flour
– ¾ cup (75 g) finely ground blanched almond flour
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine salt
– ¾ cup (about 240 g) thick raspberry jam or preserves
– ¼ cup (25 g) sliced almonds
– Confectioners’ sugar, for a light dusting after cooling, optional
Instructions
1. Prepare the pan and oven. Heat the oven to 350°F (175°C). Line the pan with parchment paper, leaving an overhang on two opposite sides so you can lift out the cooled bars.
2. Mix the butter and sugar. Beat the softened butter and granulated sugar until smooth and creamy, about 2 minutes with an electric mixer. Beat in the vanilla and optional almond extract. Scrape down the bowl.
3. Add the dry ingredients. In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. Add them to the butter mixture and mix on low speed, or stir by hand, just until evenly combined. The dough should look crumbly but hold together when squeezed.
4. Form the crust. Set aside about one-third of the dough for the topping. Press the remaining dough into an even layer across the bottom of the prepared pan. Use your fingertips or the flat bottom of a measuring cup to smooth the surface.
5. Bake the base. Bake for 16 to 18 minutes, until the surface looks set and the edges are just beginning to turn golden. Meanwhile, refrigerate the reserved topping dough.
6. Add the filling and topping. Let the crust stand for about 5 minutes. Stir the raspberry jam to loosen it, then spoon it over the warm crust and spread gently, leaving a narrow border around the edges. Break the reserved dough into small, uneven crumbs and scatter them over the jam. Sprinkle with the sliced almonds. Some raspberry filling should remain visible.
7. Finish baking. Return the pan to the oven for 25 to 30 minutes, until the crumble is lightly golden and the exposed jam is bubbling in places. If the almonds brown too quickly, loosely cover the pan with foil near the end of baking.
8. Cool completely and slice. Set the pan on a wire rack and cool for at least 2 hours, or until the center is no longer warm. Lift the slab out using the parchment. Cut into 16 squares, wiping the knife between cuts. Dust lightly with confectioners’ sugar shortly before serving, if desired.
Getting a tender crust and distinct jam layer
Measure the flour lightly, preferably by weight. If using measuring cups, spoon the flour into the cup and level it without packing. Too much flour makes the dough difficult to press and can leave the finished bars dry.
The butter should yield easily to gentle pressure but still hold its shape. Melted or very warm butter makes the dough greasy and difficult to crumble. If the reserved topping softens while you work, refrigerate it until you can break it into small clumps.
Keep the jam layer even and moderate. Extra filling may sound appealing, but a thick layer can slide out when the bars are cut. If the jam is stiff straight from the refrigerator, stirring it thoroughly usually makes it spreadable. Avoid thinning it with water.
Cooling deserves as much attention as baking. Warm raspberry cookie squares are fragile because both the butter-rich crust and the filling need time to firm up. For especially neat edges, refrigerate the completely cooled slab briefly before cutting.
Small changes that suit the holiday platter
Raspberry gives these Christmas jam bars a pleasantly tart center, but thick apricot or black currant preserves also pair well with almonds. Use the same quantity and keep the dough unchanged.
For a brighter flavor, mix 1 teaspoon of finely grated orange zest into the butter and sugar. For a milder almond flavor, omit the almond extract; the almond flour and sliced almonds still provide a noticeable nutty character.
Cut the slab into 25 small squares if you’re serving it alongside several other cookies. A light dusting of confectioners’ sugar looks festive, though it will gradually dissolve where it touches the jam. Add it close to serving time.
These bars contain wheat, dairy, and almonds. Keep that in mind when arranging a shared Christmas cookie platter, and use separate serving utensils where needed.
Making ahead, storing, and freezing
These make ahead cookie bars slice and pack well once completely cool. Store them in an airtight container, with parchment between layers, for up to 2 days at cool room temperature or up to 5 days in the refrigerator. Refrigeration firms the butter, so let chilled bars stand at room temperature briefly before serving for a more tender bite.
For longer storage, freeze the undusted bars in a tightly sealed container for up to 2 months. Separate layers with parchment to protect the crumble topping. Thaw them in their container in the refrigerator, then bring them toward room temperature before arranging them on a plate.
When packing a holiday gift box, place the bars in a single layer or separate stacked layers with parchment. Keep them apart from crisp cookies, which can soften as they absorb moisture from the jam filling.
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