Recipe: Linzer Torte Bars

This recipe for Linzer Torte Bars is quick and easy…. has only a few ingredients… and they are so good… they’re addictive… perfect for a family Valentine’s Day celebration.

This recipe is originally from Betty Crocker…. I made some substitutes … they used ground walnuts… I prefer ground almonds or hazelnuts… which are also traditional…

I also used raspberry for one of the fillings… but I used Polaner All-Fruit Seedless Raspberry instead of jam… and I tried a different flavor as well to make something different… I made it also with Peach All-fruit… I wanted a bit of variety and I thought the peach went well with raspberry.

TIPS

I suggest making two batches… the recipe doesn’t make a lot… and these are particularly good… the recipe quantity would be perfect size for only a few people if cut into larger bars… I cut them into bite-sized pieces.. perfect to bring to a food day at work…

If making two batches … vary the filling flavor for a nice variety…. apricot would go very well with the almond in this recipe … the almond flavor is very light… not strong at all.

You can use ground walnuts or ground hazelnuts instead of ground almonds.

I used a large spoon first to mix the ingredients… then I switched to a fork to make it easier to break up the large butter lumps.

Line you pan with aluminum foil for easy removal from the pan… if you don’t… you may have trouble getting those first pieces out in one piece. … line the pan with foil leaving a little over-hang of foil on two sides and remove as a whole square.

I used Reynold’s Wrap Non-Stick Foil… and I didn’t grease the foil… you don’t have to.. the bars will remove easily.

The original recipe called for you to use a 9x9 baking pan… I only had an 8x8 which after baking these I think is better… I had trouble getting a nice crust spread using 2/3 of the crust dough in the 8x8… I imagine using a larger pan would make it all the more difficult.

Be gentle when spreading the filling…. it has a tendency to pull up some of the bottom crust.

When spreading the jam (or preserves or All-Fruit) some of the bottom crust may pull up a little… don’t worry it will still bake okay.

After baking let it cool in the pan for an hour then lift it out and set it on a cutting board… pull down the foil sides and cut into serving pieces.

I used a pizza cutter to cut these… wiping the blade periodically with a paper towel.

You can make these bars ahead of time… you need to definitely line the pan with foil as directed above… then when it’s cooled… wrap completely ..place in an airtight freezer bag and freeze. Before serving… let stand at room temperature to thaw… carefully unwrap and cut into serving pieces.

Try these .. they are so easy and really delicious!








Recipe: Linzer Torte Bars

All you need:

1 cup all-purpose flour
1 cup powdered sugar
1 cup ground almonds
½ cup butter or margarine, softened
½ teaspoon ground cinnamon
2/3 cup red raspberry preserves

All you need to do:

Preheat the oven to 375 degrees F.

Line an 8x8 baking pan with foil. Leave a little over-hang on two sides for easy removal.

Mix all ingredients except the preserves in a medium size bowl using a spoon or fork. Mix until crumbly.

Press 2/3 of the crumbly mixture into your prepared baking pan.

Gently spread the preserves over the crust.

Sprinkle the remaining 1/3 of the crumbly mixture over the top of the preserves.

Press the top crumbly mixture gently into the preserves.

Bake at 375 degrees F for 20-25 minutes or until a light golden brown.

Allow to cool 1 hour.

Carefully lift it out of the pan and place on a cutting board.

Cut into serving pieces.