Raspberry Linzer Bars

Course: Dessert

Cuisine: American / Austrian / Italian

Prep Time: 15

Cook Time: 35

Cooling time: 1

Total Time: 1 50

Servings: people

Calories: 538kcal

Author: Kris Longwell

Raspberry Linzer Bars are a classic dessert that has been around for generations...and for good reason! These are a staple in our house, and when you make them, they'll most likely become the same in yours! And, they can be a day or two in advance of serving!

Print Recipe

Equipment

10"x10" baking pan or 9"x11", or 9"x9"

Ingredients

For the Crust

1½ cups unsalted butter 3 sticks, cold, cut into small cubes, plus extra for greasing (room temp)
3 cups all-purpose flour
¾ cup granulated sugar
¾ cup dark brown sugar packed
½ teaspoon Kosher salt
Zest of 1 lemon

For the Filling

4 cups raspberries fresh, 1 lb
⅓ cup granulated sugar
1 tablespoon cornstarch

For the Glaze

1½ cups confectioners' sugar aka powdered sugar
¼ cup heavy cream or half-and-half, or whole milk
½ teaspoon almond extract

Instructions

Preheat oven to 350°F.
Butter a 10x10-inch square baking pan

Make the Crust and Topping

In a medium bowl, combine the flour, granulated and brown sugars, salt, and lemon zest.
3 cups all-purpose flour, ¾ cup granulated sugar, ¾ cup dark brown sugar, ½ teaspoon Kosher salt, Zest of 1 lemon
Add the butter and, using a pastry blender or 2 forks, cut into the flour mixture until the butter is the size of small peas (you can also use a food processor to do this).
1½ cups unsalted butter
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.
4 cups raspberries, ⅓ cup granulated sugar, 1 tablespoon 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 raspberry filling over the partially baked crust.
Crumble the chilled crust mixture over the filling.
Bake until golden and bubbly, about 30 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.
1½ cups confectioners' sugar, ¼ cup heavy cream, ½ teaspoon almond extract
Drizzle (or pipe in a crisscross pattern) over the top of the cake. Serve at once, or store in a container with a tight-fitting lid for up to 5 days.

Video

Notes

See the blog post near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The crust and filling can be made up to several days in advance. Keep covered until ready to assemble and bake. The entire cake can also be made up to 3 days before serving.

Fresh raspberries are best, and easy to use for the sauce. If you need to go with frozen, you'll need 1 lb.

10"x10" pans can be difficult to find. A 9"x9" pan will work, too, with no problems.

Have a little extra confectioners' sugar and cream on hand when making the glaze. Add a little more sugar if too thin, or a little more cream if too thick. It will keep in the fridge for several days, but you'll need to nuke it in the microwave for a few seconds to thin it enough to make the glaze spreadable.

We recommend cutting a 10x10 cake into 16 squares (4 rows x 4 rows). Keep in a closed container on the counter for up to 3 days, or refrigerate for 5 to 7 days. They can also be frozen for up 2 months.

Nutrition