Raspberry Linzer Bars
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
12 people
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Calories
538 kcal
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Course
Dessert
Raspberry Linzer Bars
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Raspberry Linzer Bars are a classic dessert that has been around for generations...and for good reason! These are a staple in our house, and when you make them, they'll most likely become the same in yours! And, they can be a day or two in advance of serving!
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Ingredients
For the Crust
- 1½ cups unsalted butter 3 sticks, cold, cut into small cubes, plus extra for greasing (room temp)
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- ½ teaspoon kosher salt
- Zest of 1 lemon
For the Filling
- 4 cups raspberries fresh, 1 lb
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
For the Glaze
- 1½ cups confectioners' sugar aka powdered sugar
- ¼ cup heavy cream or half-and-half, or whole milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F.
- Butter a 10x10-inch square baking pan
Make the Crust and Topping
- In a medium bowl, combine the flour, granulated and brown sugars, salt, and lemon zest.
- Add the butter and, using a pastry blender or 2 forks, cut into the flour mixture until the butter is the size of small peas (you can also use a food processor to do this).
- Transfer ¾ of the mixture to the prepared pan and press firmly to make an even layer on the bottom and slightly up the sides.
- Bake until golden brown, about 15 minutes.
- Set the crust aside to cool while you make the filling. Chill the remainder of the crust mixture in the fridge.
Make the Filling
- In a saucepan, stir together the raspberries, granulated sugar, and cornstarch.
- Simmer over medium heat, stirring often, until the sugar dissolves and the berries are juicy, but not completely broken down, about 2 minutes.
- Transfer to a bowl and let cool.
Assemble and Top with Glaze
- Spread the raspberry filling over the partially baked crust.
- Crumble the chilled crust mixture over the filling.
- Bake until golden and bubbly, about 30 minutes.
- Let cool completely in the pan on a wire rack.
- For the glaze, in a bowl, combine the confectioners' sugar, cream, and almond extract. Whisk the ingredients together until combined.
- Drizzle (or pipe in a crisscross pattern) over the top of the cake. Serve at once, or store in a container with a tight-fitting lid for up to 5 days.
Notes
- See the blog post near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- The crust and filling can be made up to several days in advance. Keep covered until ready to assemble and bake. The entire cake can also be made up to 3 days before serving.
- Fresh raspberries are best, and easy to use for the sauce. If you need to go with frozen, you'll need 1 lb.
- 10"x10" pans can be difficult to find. A 9"x9" pan will work, too, with no problems.
- Have a little extra confectioners' sugar and cream on hand when making the glaze. Add a little more sugar if too thin, or a little more cream if too thick. It will keep in the fridge for several days, but you'll need to nuke it in the microwave for a few seconds to thin it enough to make the glaze spreadable.
- We recommend cutting a 10x10 cake into 16 squares (4 rows x 4 rows). Keep in a closed container on the counter for up to 3 days, or refrigerate for 5 to 7 days. They can also be frozen for up 2 months.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
76g
(25%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
107mg
(4%)
Potassium
125mg
(4%)
Fiber
3g
(12%)
Sugar
48g
(96%)
Vitamin A
795IU
(16%)
Vitamin C
11mg
(12%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 107mg | 4% |
| Potassium | 125mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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