Best 3 Raspberry Linzer Bars Recipes

RASPBERRY LINZER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

RASPBERRY LINZER BARS

Steps:

• Whisk first 3 ingredients in a large bowl. Scrape in seeds from vanilla bean; whisk to blend. Add butter; rub in with your fingers until coarse crumbs form. Beat 1 egg in a small bowl; add to flour mixture. Stir until dough forms. Divide in half. Working with 1 half at a time, roll out dough between 2 sheets of parchment to a 12x10" rectangle. Transfer to a baking sheet; chill for 2 hours.
• Preheat oven to 375°F. Remove top layer of paper from 1 dough rectangle. Invert onto a baking sheet; remove remaining paper. Spread jam over in an even layer, leaving 1/2" border. Whisk 1 egg in a small bowl to blend; brush lightly over plain border. Remove paper from second dough sheet and invert, placing on top of dough covered with jam. Remove paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
• Bake until crust is golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.

RASPBERRY LINZER STAR BARS

Steps:

• In a food processor finely grind almonds with confectioners' sugar and transfer to a large bowl. In food processor pulse butter with flour until mixture resembles fine crumbs and add to almond mixture with cornstarch and salt, stirring until combined well.
• In a small bowl beat together egg and lemon juice until blended and stir into flour mixture until combined well. Work mixture with hands until it forms a dough.
• Preheat oven to 350° F.
• Pat 1 1/2 cups dough into a disk and chill, wrapped in plastic wrap, 20 minutes. Pat remaining dough evenly into a 171/2- by 11-inch jelly-roll pan and spread evenly with jam.
• On a lightly floured surface with a floured rolling pin roll out chilled dough 1/8 inch thick and with a 3/4- to 1 1/2-inch star-shaped cookie cutter (we used 3 different sizes) cut out as many stars as possible. Re-roll scraps and cut out more stars. Arrange stars randomly over jam and carefully brush stars with milk. Sprinkle stars with granulated sugar and bake in middle of oven 30 minutes, or until stars are golden. Cool confection in pan on a rack and cut into 20 bars.