Linzer Bars

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Adapted from a traditional Austrian holiday torte, Linzer cookies always combine a nutty crust with fruit preserves. For Magnolia Bakery, I wanted to make something homier, without any fussy rolling or cutting of dough. In this recipe, you simply press the dough into a pan and scatter more of it on top of the jam to create a crumb crust. Use the best raspberry jam you can find—I recommend the Bonne Maman brand.

MAKES one 9 × 13-inch pan; 12, 16, or 24 bars

INGREDIENTS

2½ cups (337g/12oz) all-purpose flour

2 cups (240g/8.4oz) blanched almonds, ground

1¼ teaspoons baking powder

¾ teaspoon salt

1½ teaspoons ground cinnamon

1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature

1⅓ cups (167g/5.3oz) powdered sugar, sifted

⅓ cup (66g/2.3oz) granulated sugar

1 egg

1 egg yolk

1¼ teaspoons pure vanilla extract

½ teaspoon almond extract

1 tablespoon grated lemon zest

1¼ cups (411g/14.5oz) raspberry jam

Powdered sugar, for dusting

  1. Position an oven rack in the center of the oven and preheat the oven to 350°F. Grease a 9 × 13-inch pan with nonstick spray or butter, then line it with parchment paper or foil, leaving overhang on the sides (see Lining the Pan).
  2. In a small bowl, whisk together the flour, ground almonds, baking powder, salt, and cinnamon. Set aside.
  3. In a stand mixer with the paddle, cream the butter on medium speed. Add both sugars and beat until light and fluffy, about 5 minutes. Occasionally scrape down the sides and bottom of the bowl.
  4. Add the whole egg, egg yolk, vanilla, almond extract, and lemon zest and mix well. Add the ground almond/flour mixture and combine until just blended. Scrape down the bottom and sides of the bowl.
  5. Divide the dough in half, reserving half of the dough for the crumb topping.
  6. Evenly press half of the dough into the bottom of the prepared pan.
  7. Bake for 15 minutes, or until lightly golden brown. Remove the crust from the oven. Using an offset spatula, spread the jam over the crust.
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    Spreading the jam over the crust.

  8. Evenly scatter the reserved dough in medium to large clumps all over the jam.
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    Scattering clumps of the reserved dough over the jam.

  9. Return to the oven and bake for 23 to 25 minutes, or until the crumbs are golden.
  10. Let the bars cool completely in the pan on a cooling rack.
  11. Remove them from the pan by lifting the sides of the parchment or foil. Place on a cutting board and cut into 12, 16, or 24 bars. Dust with powdered sugar (see Note).

NOTE

If you plan to serve these bars at a later time, do not dust with powdered sugar. They can be sealed in a plastic container or tin for up to 3 days or wrapped well and frozen for up to 1 month. Sprinkle with powdered sugar just before serving.