Raspberry Linzertorte Bars

linzer torte bars

The classic Viennese pastry is transformed into bar cookies in this recipe. My Aunt Mary Lou loves the celebration of tea and since she enjoys this pastry so much, I try to send her a batch of these cookies each year during the holidays as a special treat. This recipe came from a Williams Sonoma cookbook. 

1 1/2 cups slivered blanched almonds
3 Tbs. + 1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. kosher salt
3/4 cup unsalted butter, room temperature
3/4 tsp. vanilla extract
2 egg yolks
1 cup raspberry preserves

Preheat oven to 350 degrees F.  Line a 9-inch square baking pan with aluminum foil; butter the foil well.

In a food processor bowl, place the almonds and pulse a couple times; add 3 Tbs. sugar and process mixture until fine.

In a separate bowl, combine flour, baking powder, cinnamon, cloves, and salt; set both mixtures aside.

In a large mixing bowl, combine the butter, 1/2 cup sugar, and vanilla.  Using an electric mixer set on high speed, beat butter with sugar and vanilla until light and fluffy; add egg yolks and beat until fluffy again.  Reduce speed to low; add prepared nut and flour mixtures and mix until just blended.

Measure out 1 3/4 cups of the dough and press into the prepared foil-lined pan; top with preserves, leaving a 1/2-inch border.  Spoon the remaining dough into a pastry bag fitted with a 1/4-inch plain tip.  Pipe the dough in a lattice pattern over the top of the preserves; refrigerate for 30 minutes.

Bake until the preserves begin to bubble and the crust is just firm to the touch, approx. 35-40 minutes.  Let cool in pan on a wire rack.

Using the foil, lift the bars from the pan.  Peel back the foil and cut into bars.  I typically cut smaller size bars as these are quite rich.  Store bars in an airtight container for up to 5 days, or freezer well wrapped for up to 6 months.

Now You’re Cookin’,
Chef Alli

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