Irresistible Raspberry Linzer Bars Recipe in 6 Simple Steps

Name: Irresistible Raspberry Linzer Bars Recipe in 6 Simple Steps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Austrian
Ingredients: 2 cups all-purpose flour; 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup raspberry jam; 1/4 cup powdered sugar (for dusting)

Author: lia

Published: November 16, 2025

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You know that moment when you bite into something so buttery, so perfectly sweet-tart, that you just have to close your eyes and savor it? That’s exactly what my Raspberry Linzer Bars do every single time. I fell in love with these beauties years ago when I first tried them at a tiny Viennese café – that crisp shortbread hugging a layer of tangy raspberry jam, all dusted with a snowy veil of powdered sugar. Now I make them for every special occasion (and let’s be honest, sometimes just because it’s Tuesday). The best part? They’re way easier to make than the fancy lattice top suggests!

Ingredients for Raspberry Linzer Bars

Gathering the right ingredients is half the battle when making these irresistible bars. Trust me, I’ve learned the hard way that using cold butter or the wrong kind of jam can make all the difference. Here’s what you’ll need to create that perfect balance of buttery crust and fruity filling:

Essential Ingredients

2 cups all-purpose flour (spooned and leveled – no packing!)
1 cup unsalted butter, softened (I leave mine out for exactly 45 minutes – not melted!)
1/2 cup granulated sugar (regular white sugar works best here)
1/2 teaspoon salt (don’t skip this – it makes the flavors pop)
1 teaspoon vanilla extract (the good stuff, not imitation)
1/2 cup raspberry jam (look for the thick, seedless kind that doesn’t run)
1/4 cup powdered sugar (for that beautiful snowy finish)

See how simple that is? Just seven ingredients stand between you and these heavenly bars. I always double-check my butter is truly softened (you should be able to make an indent with your finger, but it shouldn’t feel greasy) before I start mixing – that one tip has saved me so many baking disasters!

How to Make Raspberry Linzer Bars

Okay, let’s get baking! I promise these Raspberry Linzer Bars are easier than they look – that gorgeous lattice top is just for show (but don’t tell anyone our little secret). Follow these steps, and you’ll have a tray of buttery, jammy perfection in no time.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This little trick makes removing the bars SO much easier later. Trust me, you don’t want to skip this!
In a large bowl, mix together the flour, softened butter, sugar, salt and vanilla until a soft dough forms. I like to use my hands for this part – it’s messy but satisfying! The dough should hold together when pinched but not be sticky. If it’s too crumbly, add a teaspoon of cold water.
Press half of the dough evenly into the bottom of your prepared pan. I use the bottom of a measuring cup to really pack it in there – you want a nice, compact base for that jam layer.
Now for the fun part! Spread your raspberry jam over the dough layer, leaving about a 1/4 inch border around the edges. Pro tip: if your jam is too thick, microwave it for 10 seconds to make it spreadable.
Roll out the remaining dough between two sheets of parchment paper (no flour needed!) to about 1/4 inch thickness. Cut into strips with a pizza cutter or sharp knife. Carefully arrange them in a lattice pattern over the jam – don’t stress about perfection here, rustic is charming!
Bake for 25-30 minutes until the top is golden brown. The jam will be bubbling around the edges – that’s exactly what you want to see! Let them cool completely in the pan before dusting with powdered sugar and cutting into bars.

See? I told you it wasn’t complicated! The hardest part is waiting for them to cool before digging in. But that cooling time is crucial – it lets the jam set so you get clean slices. Now go impress someone with your fancy-looking (but secretly easy) baking skills!

Tips for Perfect Raspberry Linzer Bars

After making these bars more times than I can count (and eating even more!), I’ve picked up some tricks that guarantee success every time. First, that butter must be properly softened – leave it out until your finger leaves an indent but doesn’t sink right through. Cold butter makes the dough crumbly, while melted butter makes it greasy. For the jam, thicker is better – I look for brands labeled “spreadable fruit” or give regular jam a quick simmer to thicken it up. And here’s my secret weapon: chill the assembled bars for 15 minutes before baking. This prevents the lattice from spreading too much and keeps those beautiful crisp edges!

Variations and Substitutions

Oh, the possibilities! While raspberry jam is classic, I’ve had amazing results with apricot preserves (my aunt’s favorite) and even tart cherry jam. For a nutty twist, replace 1/4 cup flour with finely ground almonds – just like traditional Linzer torte! And if you’re out of vanilla? A splash of almond extract makes a lovely swap. The beauty of these bars is how forgiving they are to play with!

Serving and Storage

These Raspberry Linzer bars taste best at room temperature – the buttery crust softens just enough while the jam stays beautifully set. I like to serve them on my grandma’s china plates with a dusting of fresh powdered sugar right before serving. For storage, keep them in an airtight container at room temperature for up to 3 days (if they last that long!). If you need to stack them, place parchment paper between layers to protect that delicate lattice top. For longer storage, freeze the unbaked dough or fully baked bars – just thaw at room temperature when the craving strikes!

Nutritional Information

Let’s be real – we’re not eating Raspberry Linzer Bars for their health benefits! But for those curious, each delicious bar clocks in at about 220 calories, with 12g of fat (that glorious butter!) and 25g of carbs. Remember, these numbers can vary based on your exact ingredients – my homemade jam tends to be a bit sweeter than store-bought, for instance. Everything in moderation, right? Now go enjoy that buttery, jammy goodness!

Frequently Asked Questions

I get so many questions about these Raspberry Linzer Bars – and trust me, I’ve asked most of them myself at some point! Here are the answers to the ones that come up most often.

Can I Use Frozen Jam?

Absolutely! Just thaw it completely and give it a good stir before using. If it seems too runny, simmer it on the stove for a few minutes to thicken it up. I’ve even used leftover frozen jam from summer berry picking – it adds a special homemade touch!

How Do I Prevent the Dough from Cracking?

Cracking dough can be frustrating, but it’s usually an easy fix. If your dough feels too dry, add a teaspoon of cold water at a time until it comes together. Rolling it between parchment paper helps too – no extra flour needed! And if it still cracks a bit when forming the lattice, just press the pieces gently back together. It’ll bake up beautifully, I promise.

Can I Freeze These Bars?

Yes, and they freeze like a dream! I like to freeze them after baking and cooling – just wrap them tightly in plastic wrap and then foil. They’ll keep for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature and dust with fresh powdered sugar. Perfect for last-minute guests or when that sweet tooth strikes!

Got more questions? Try this recipe and share your results – I’d love to hear how yours turn out! You can find more delicious recipes on Pinterest.