Raspberry Almond Linzer Bars

• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, cold and cubed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup seedless raspberry jam
• 1 tablespoon almond slices, toasted (optional)

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking dish with parchment paper.
2. 2 In a large bowl, mix almond flour, all-purpose flour, sugar, and salt.
3. 3 Cut in butter until mixture resembles coarse crumbs.
4. 4 Add egg yolk and vanilla, mix until dough comes together.
5. 5 Press two-thirds of the dough into the prepared dish.
6. 6 Spread raspberry jam evenly over the crust.
7. 7 Crumble remaining dough over jam in small clusters.
8. 8 Bake for 30-35 minutes or until golden brown.
9. 9 Cool completely before cutting into squares.
10. 10 Garnish with toasted almond slices if desired.

Equipment

• 9x9 inch baking dish
• parchment paper
• baking sheet
• mixing bowls
• pastry cutter or fork

Variations

• Use strawberry or apricot jam for a different flavor.
• Add a drizzle of melted dark chocolate over cooled bars.

Substitutions

• Substitute almond flour with hazelnut flour for a nutty twist.
• Use a dairy-free butter alternative for a vegan option.

Pairings

• Serve alongside a scoop of vanilla ice cream.
• Pair with a glass of sparkling rosé.

Nutrition

Tips

• Ensure the butter is cold to achieve a flaky crust.
• Use a spatula to smooth out the jam layer for even distribution.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat gently in a warm oven if desired.

Freezing: Freeze wrapped bars for up to 1 month. Thaw at room temperature.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of Earl Grey tea.

FAQ