These bars are a new recipe for me, that I really enjoy. Raspberry jam has been a staple in our house, since that is what Keegan likes on his PB&J’s. These bars are a snap to make, and make a 9×13-inch pan so you have plenty for a party or small event.
The term linzer refers to the linzertorte. Though it is now famous around the world, the motherland of this elegant, rich, tart in Linz, Austria. Ground almonds, grated lemon rind and spices add their magic to the buttery crust, which is spread with jam, usually raspberry, before being topped with a lattice of crust. After baking, the tart is usually served at room temperature. This bar cookie gives you those same great flavors but without a lot of work!
Raspberry Linzer Bars
1 1/2 cups granulated sugar
1 cup 21 sticks) butter
4 egg yolks
2 teaspoon grated lemon zest(or you can use 1 tsp lemon extract if you desire)
3 cups all-purpose flour
2 cup ground almonds
1 teaspoon baking powder
1 1/2 cup raspberry preserves
Heat oven to 350 degrees F, and lightly butter an9x13 -inch square baking pan. Cream together sugar and butter until fluffy. Stir in egg yolks and lemon peel. In a small bowl, mix flour, ground almonds and baking powder; add to the butter mixture and stir until dry ingredients are incorporated. Set aside 1 cup of this mixture, then press the remainder into the bottom of the prepared pan. Spread preserves evenly over the top, then crumble the reserved crust mixture over the preserves. Bake for 25 to 30 minutes or until lightly browned on the surface. Let cool before cutting into squares. Makes 20 to 24 bars.