Raspberry Linzer Bars: I got this recipe from a college friend a long time ago, and have been making a version of these amazing Raspberry Linzer Bars ever since. I did a little research, and learned that the Linzer torte (as it is commonly called), is oldest cake in the world. And I thought…hmmm…it must be really dry!
No, it is believed that the original recipe dates all the back to 1650 with an Veronese (Verona, Italy) origin, but many believe it became most widely known in Vienna in 1696. It became popular in the U.S. when a Austrian world traveler, Franz Holzhuber brought the recipe to Milwaukee, and it’s popularity quickly spread.
Whatever it’s origin…The Loon and I know one thing…it is delcicious! The streusel-like topping with the almond glaze, matched against a tart yet sweet raspberry filling are the stuff legends are made of! 125% Loon Approved!
- FOR THE CRUST:
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup dark brown sugar (packed)
- ½ teaspoon Kosher salt
- Zest of 1 lemon
- 1½ cups cold unsalted butter, cut into pieces
- FOR THE FILLING:
- 4 cups fresh raspberries (1 lb)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- FOR THE GLAZE:
- 1½ cups confectioners' sugar (aka powdered sugar)
- 5 tablespoons heavy cream
- ½ teaspoon almond extract
- Pre-heat oven to 350F.
- Butter a 9x10-inch square baking pan
- MAKE THE CRUST AND THE TOPPING:
- In a medium bowl, combine the flour, granulated and brown sugars, salt, and lemon zest.
- Add the butter and, using a pastry blender or 2 table knives, cut into the flour mixture until the butter is the size of small peas (you can also use a food processor to do this).
- Transfer ¾ of the mixture to the prepared pan and press firmly to make an even layer on the bottom and slightly up the sides.
- Bake until golden brown, about 15 minutes.
- Set the crust aside to cool while you make the filling. Chill the remainder of the crust mixture in the fridge.
- MAKE THE FILLING:
- In a saucepan, stir together the raspberries, granulated sugar, and cornstarch.
- Simmer over medium heat, stirring often, until the sugar dissolves and the berries are juicy, but not completely broken down, about 2 minutes.
- Transfer to a bowl and let cool.
- ASSEMBLE AND TOP WITH GLAZE:
- Spread the filling over the partially baked crust.
- Crumble the chilled crust mixture over the filling.
- Bake until golden and bubbly, about 25 minutes.
- Let cool completely in the pan on a wire rack.
- For the glaze, in a bowl, combine the confectioners' sugar, cream, and almond extract.
- Whisk the ingredients together until combined.
- Fit a piping bag with a small, plain tip, and fill it with the glaze. (you can also just use a spoon for this).
- Pipe (or drizzle) the top in a crisscross pattern.
- Refrigerate until chilled, at least 1 hour.
- Cut into bars.
- Serve and enjoy!
There used to be a bakery I used to work in that made raspberry bars
And on top of raspberry they used cake trimmings and put other ingredients mixed it together and put it on top of raspberry and they sold them every week wonder if there’s a recipe you could post that is similar