Linzer Bars
- MakesMakes 16 bars
- Cook Time1¾ hours
- Active time plus cooling35 minutes active, plus cooling
- 2
Linzertorte is from Linz, Austria, but these more casual bars were inspired by ones we tasted in Frankfurt, Germany. Whereas the classic dessert requires a tart pan, a lattice top and deftness with delicate doughs, this bar cookie comes together easily using an 8-inch square baking pan, a pat-in-the-pan bottom crust and simple cutouts for a top crust. Linzer pastry is made with nuts, which adds extra-rich flavor and a tender texture; we chose walnuts for their butteriness. Warm spices and a tablespoon of cocoa provide a little color and a lot of complexity. Seedless raspberry jam is our favorite, but cherry (make sure it’s not too chunky)—or a combination—is excellent, too. You can create a minimalist pattern in the top crust by stamping out circles and lining them up on the jam layer, or you can create a more intricate design. The bars will keep in an airtight container at room temperature for a few days; the crust will soften, but the flavor blooms.
Don’t forget to mist the parchment-lined baking pan with cooking spray. The jam becomes sticky at the edges and this ensures the paper peels away easily. Don’t forget to reduce the oven temperature to 325°F after removing the bottom crust from the oven. Finally, when placing the dough cutouts on the filling, don’t overlap them, which will create areas that are too thick. But do make sure the filling is mostly covered so the jam won’t scorch.
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