A cross between a linzer torte and a blondie, these Raspberry Linzer Cookie Bars are jammy, cinnamon-y and very easy to make. I came across this recipe in The King Arthur Flour Cookie Companion and had to give it a try.
Like many of you, I am weirdly obsessed with the Great British Bake Off. Before watching it, I had never heard the term "tray bake," and now I can't stop thinking of it whenever I bake brownies or any kind of bar.
The best thing about tray bakes is that they really lend themselves to layering. When you cut these up, you can see the jam layer sandwiched between the two cookie layers. So pretty!
If you have one, I would recommend baking in a glass or light-colored pan. While these were delicious, I prefer them to be not quite as browned on the edges and bottom.
These are so easy for how nice they look! Have you ever made linzer cookies or bars before?
Raspberry Linzer Cookie Bars
- 9"x13" baking pan (preferably light colored or glass)
- small offset spatula
- 170 g butter, room temperature (1.5 sticks/6 oz)
- 113 g confectioners' sugar (~1 cup/4 oz) - using confectioners' sugar here will give a denser, fudgier texture
- 50 g sugar (¼ cup/1.75 oz)
- ½ teaspoon salt
- 1 teaspoon vanilla
- ¼ teaspoon almond extract - could also use hazelnut extract. I prefer almond
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 142 g almond flour (1½ cups/5 oz) - could also use hazelnut meal
- 240 g all-purpose flour (~2 cups/8½ oz)
- 411 g raspberry jam (1¼ cups/14½ oz)
- 1 tablespoon lemon zest
- 30 g confectioners' sugar to dust
- Spray your 9"x13" baking pan with baking spray and line it with a parchment sling.
- Preheat oven to 350°F (177°C/gas mark 4).
- Make sure your butter is soft (room temperature) and then beat together the butter, sugars, and salt until fluffy.
- Add the vanilla, almond extract and egg and beat until fully incorporated.
- Add in the baking powder, cinnamon, almond flour and all-purpose flour and mix only until it comes together.
- Take about ¾ of the cookie dough and add it to the prepared pan. Set the other ¼ aside to be the topping.
- With an offset spatula, spread the dough into the baking pan, into as even a layer as possible. Wash that spatula, but keep it around.
- Bake the bars for 15 minutes, until the middle is just set. Leave the oven on! This is going back in soon.
- While the crust is baking, add the jam and lemon zest to a small saucepan and heat on low, just until it loosens up. You could also heat it in the microwave in short bursts.
- When the pan comes out of the oven, set it on a cooling rack and dump the jam and zest on top of the bars. With the offset spatula, spread it across the bars in an even layer.
- Take the rest of the cookie dough and sprinkle bits of it all over top of the jam layer. This is not going to be an even layer, but kind of a clumpy layer. The jam should show through.
- Put the pan back into the oven for 22-24 minutes. The jam will be bubbling around the edges when it's done.
- Cool the bars in the pan completely and then pop them into the fridge for about a half hour. This will make them firm up so it will be easier to remove them from the pan.
- Using the parchment sling, carefully remove the whole bake from the pan and place it onto a cutting board. You can also cut them in the pan if you prefer.
- Dust the top with a generous amount of confectioners' sugar.
- Cut into 24 bars (about 1.5"x3.25", unless you plan to cut off the edges).