Raspberry Linzer Bars are a classic dessert that are just so deeply satisfying.
The beloved Linzer bar has quite the interesting history. 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. All we know is it so good!
HOW TO MAKE RASPBERRY LINZER BARS
Authentic Linzer bars are not difficult to make and can easily be made in stages.
It all starts with an amazing crust. Again, making this from scratch is not difficult and makes all the difference in the world.
The filling and the glaze are a easy to prepare, as well.
THE FILLING CAN BE MADE IN ADVANCE
The crust is so delicious and a key component of classic Raspberry Linzer Bars.
But it’s really all about that delicious raspberry filling.
EXPERT TIP: The filling can be made up to a day in advance.
FINISH IT OFF WITH A DELICIOUS CRUMBLE
A good Linzer bar should always have a delicious topping, including a wonderful crumble and a glaze, too.
The crust is so delicious and it works perfectly as a crumble. You’ll make enough of the crust to have some left over for the topping.
The perfect topping to the perfect dessert treat!
The almond glaze simply is divine.
Whenever we serve this incredible dessert, everyone wants a second helping and the recipe!
So good! Another amazing treat are our Lovely Lemon Bars!
Raspberry Linzer Bars
FOR THE CRUST
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 1/2 tsp Kosher salt
- Zest of 1 lemon
- 1 1/2 cups cold unsalted butter cut into pieces
FOR THE FILLING
- 4 cups fresh raspberries 1 lb
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
FOR THE GLAZE
- 1 1/2 cups confectioners' sugar aka powdered sugar
- 5 tbsp heavy cream
- 1/2 tsp almond extract
- Pre-heat oven to 350F.
- Butter a 9x10-inch square baking pan
MAKE THE CRUST AND 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 3/4 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.