Linzer Bars
- MakesMakes 16 bars
- Cook Time1¾ hours
- Active time plus cooling35 minutes active, plus cooling
- 1
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.
Step 1
Heat the oven to 350°F with a rack in the middle position. Mist an 8-inch square metal baking pan or glass baking dish with cooking spray, then line it with two 7-by-14-inch pieces of kitchen parchment placed perpendicular to each other and with excess hanging over the edges of the pan. Mist with cooking spray.
Step 2
In a food processor, combine the white sugar and walnuts; process until finely ground, about 30 seconds. Add the flour, cocoa, cinnamon, pepper, cloves, allspice, the ¼ teaspoon salt and 2 teaspoons lemon zest; pulse until combined, 10 to 12 pulses. Scatter the butter over the mixture, then pulse until incorporated and resembles damp sand, 8 to 10 pulses. Add the egg yolk and process until it forms large, evenly moistened clumps (it will not come together into a ball), 45 to 60 seconds.
Step 3
Turn the mixture out onto the counter. Using your hands, firmly press into a rough log, then use a chef’s knife or bench scraper to cut off a third of it. Place the smaller piece on the center of a 12-by-16-inch sheet of kitchen parchment; set the remainder aside at room temperature. Using a rolling pin, roll out the smaller piece to a rough 8-inch square about ¼ inch thick. Use cookie cutters to cut shapes into the dough; leave the shapes in place with the scraps. Slide the parchment onto a baking sheet and refrigerate, uncovered.
Step 4
Break the remaining dough into bits, evenly scattering them in the prepared pan. Using your fingers, press into an even layer. Bake until slightly puffed and just set, about 30 minutes. Meanwhile, in a small bowl, stir together the jam, the pinch of salt and the remaining 2 teaspoons lemon zest.
Step 5
When the crust is done, cool on a wire rack for 20 minutes. Reduce the oven to 325°F. In a small bowl, beat the egg white until slightly foamy; set aside.
Step 6
Scrape the jam mixture onto the center of the cooled crust and spread in an even layer. Remove the dough from the refrigerator. Working quickly, peel away the dough scraps and reserve. Lift off each cutout by sliding a small offset spatula or butter knife under it, then place on the jam, creating the design of your choice. If more cutouts are needed, gather the scraps, roll them into a ¼-inch thickness, stamp out additional shapes and position on the jam. Lightly brush the cutouts with the beaten egg white, then sprinkle with turbinado sugar.
Step 7
Bake until the top is golden brown and the jam is bubbling, about 50 minutes. Cool completely in the pan on a wire rack, about 1½ hours. Using the parchment overhang as handles, lift the bars out of the pan and set on a cutting board. Cut into 16 squares.