Raspberry Linzer Bars

The delectable raspberry bars are one of my go-to dessert options for entertaining. Whether I’m hosting friends or I need something to take to a pot-luck, these bars are always a hit (hint: the white chocolate icing puts them over the top). Of course, everyone who knows me knows that I love anything raspberry, but you don’t have to wait for the berries to be in season to enjoy these yummy bars. Some quality raspberry jam and you’re ready to bake.

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Raspberry Linzer Bars

Delicious buttery, flaky pastry filled with raspberry preserves and a drizzle of icing. A wonderful dessert you can take anywhere!

Servings

Bars

Ingredients

Bars

• 1-1/3 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 tsp grated lemon peel
• 2-1/2 cups flour
• 1-1/2 cups whole almonds, finely ground
• 1 tsp cinnamon
• 3/4 cup raspberry preserves or jam

Icing

• 1/4 cup white chocolate chips
• 1 Tbsp heavy cream

Servings Bars Ingredients Bars 1-1/3 cup butter, softened 3/4 cup sugar 1 egg 1 tsp grated lemon peel 2-1/2 cups flour 1-1/2 cups whole almonds, finely ground 1 tsp cinnamon 3/4 cup raspberry preserves or jam Icing 1/4 cup white chocolate chips 1 Tbsp heavy cream

Instructions

Lightly grease a 13″ x 9″ baking pan.

1. Preheat oven to 375° F.
2. In a food processor or blender, grind almonds until fine.
3. In a large bowl, cream together the butter and sugar until well blended. Beat the egg and grated lemon peel into the butter and sugar mixture. Stir in flour, ground almonds, and cinnamon.
4. Press 2 cups of the dough into the bottom of the greased baking pan. Evenly spread preserves over the crust. Take the remaining dough and place small amounts evenly over the layer of preserves; It’s fine to leave small gaps, this allows the raspberry filling to peek through.
5. Bake in preheated oven for 35 to 40 minutes until the bars are golden brown. Remove from oven and place pan on a wire rack to cool. When the bars have cooled completely, drizzle with icing and cut into 36 bars.

Icing

1. In a microwave safe bowl combine the white chocolate chips and heavy cream. Cook for 2 minutes on half power. Stir until smooth. Drizzle over cooled bars and serve.

Recipe Notes

Optional: Sprinkle 2 Tbsp finely chopped pecans or almonds over the crumb topping before baking.