Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Linzer Bars
Buttery cinnamon-spiced shortbread bars with a sweet raspberry jam filling and a lattice or crumble top.
Contains common allergens
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Instructions
5 steps- 1
Preheat the oven to 375°F (190°C). In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until evenly combined.
- 2
Using a pastry blender or two knives in a scissor motion, cut the cold butter and margarine into the dry ingredients until the mixture forms coarse crumbs. With a fork, stir in the corn syrup and egg just until the dough comes together.
- 3
Reserve 1/2 cup of the dough for the topping. Press the remaining dough evenly into the bottom of a 9x9x2-inch baking pan. Spread the raspberry jam evenly over the dough, leaving a thin border at the edges.
- 4
Stir the 2 tablespoons of flour into the reserved dough. For a lattice top, add a tablespoon of water at a time until the dough is rollable, then roll it out on a floured surface to 1/4-inch thickness, cut into 1/4-inch-wide strips, and arrange them lattice-fashion over the jam. Alternatively, simply crumble the reserved dough over the jam for a rustic, cobbler-like top.
- 5
Bake for about 30 minutes, until the top is set and lightly golden. Let cool completely in the pan, then cut into 16 bars.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving200
Calories
2 g
Protein
28 g
Carbs
9 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Linzer torte is one of the oldest recorded European cakes, originating in the Austrian city of Linz and documented in recipe manuscripts as early as 1653. The original torte is made with a spiced almond shortcrust layered with red currant or raspberry jam and covered with a lattice pastry top. Linzer bars adapt this classic structure to a more informal baking format by pressing the spiced dough into a sheet pan, spreading jam, and adding a crumble or rolled top crust, making the recipe accessible without the precision of lattice cutting.
Listahan note
This version replaces the traditional ground almonds with a combination of flour and warm spices for a simpler pantry-friendly dough, using dark corn syrup alongside butter for a slight chewiness at the edges where the dough meets the jam.
Technique cues
- The ratio of fat to flour in a Linzer-style dough is high, making it extremely tender and prone to crumbling. Chilling the dough before pressing it into the pan and before adding the lattice or crumble top layer is not optional; at room temperature the dough is too soft to handle without tearing.
- Raspberry jam thickens further during baking as its moisture evaporates. A jam that seems slightly loose when spread will set to a proper consistency in the oven; if the jam is already very thick before baking, thin it with 1 tsp of water to ensure it spreads to the edges and does not scorch.
- The cinnamon in the dough blooms more fully during baking than it reads in the raw dough; the baked bar will taste more spiced than the unbaked dough suggests. Resist adding extra cinnamon before baking based on a raw taste.
Kitchen flow
- Parallel prep
- Mix and chill the dough while preheating the oven. Reserve 1/3 of the dough in the fridge for the top crust while pressing the remainder into the pan.
- Make-ahead
- Linzer bars actually improve overnight as the jam and pastry flavors meld. Bake a day ahead, cool completely, and store tightly covered at room temperature.
- Leftover move
- Crumble leftover bars over Greek yogurt or vanilla ice cream, or serve alongside a soft mild cheese for a dessert cheese plate.
- Cleanup rhythm
- The dough is low-sticky when properly chilled; one bowl and a pastry cutter or food processor is the entire equipment commitment. Rinse jam-coated utensils with hot water immediately.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cold butter
primary fat for tender pastry
Purpose: Cold butter in a high-fat pastry dough creates a crumbly, melt-in-the-mouth texture characteristic of the Linzer crust.
Handling: Cut into small cubes and return to the fridge for 10 minutes after cubing; warm butter produces a dense, greasy dough rather than a crumbly one.
Adaptation: Cold vegan butter works 1:1 for a dairy-free Linzer bar with nearly identical texture.
cold margarine
supporting fat for workability
Purpose: The combination of butter and margarine gives the dough slightly more plasticity than all-butter, making it easier to press into the pan without cracking.
Handling: Keep cold until use; do not allow to soften at room temperature.
Adaptation: Replace with an equal amount of cold butter if you prefer not to use margarine; the dough will be slightly more fragile.
raspberry jam
filling and flavor center
Purpose: Raspberry jam is traditional in the Austrian Linzer torte and its bright acidity contrasts sharply with the sweet, spiced pastry.
Handling: Stir the jam to loosen it before spreading so it covers the base layer evenly to the edges without tearing the dough.
Adaptation: Red currant jam is the most historically authentic substitution and produces a more tart bar; apricot jam produces a softer, milder version.
dark corn syrup
moisture and chewiness
Purpose: A small amount of dark corn syrup adds a slight molasses note and keeps the edges of the pastry from drying out and cracking during baking.
Handling: Measure in a lightly greased measuring spoon; it pours cleanly without sticking.
Adaptation: Golden syrup (Lyle's) or dark honey can replace dark corn syrup for similar effect with a slightly different flavor.
ground cinnamon
primary warm spice
Purpose: Cinnamon is the defining spice of the traditional Linzer pastry and provides the warm, Christmas-market aroma that makes the bar recognizable.
Handling: Whisk into the flour mixture before adding fat; distributing spices in the dry ingredients ensures even flavor throughout.
Adaptation: A pinch of ground cloves and ground nutmeg in addition to the cinnamon produces a more complex, historically authentic spice blend.
Technique notes
- When adding the top crust layer, grate the chilled dough on a box grater directly over the jam layer for even distribution without the fragility of rolling. This technique produces a natural crumble texture rather than a lattice but is far more forgiving.
- Let bars cool completely in the pan before cutting; the jam layer is molten when hot and will run if cut early, and the pastry crumbles until it sets at room temperature.
- Dust with powdered sugar only after cutting, not before, so the cut edges also get coated; this is the classic Linzer presentation.
Ingredient swaps
- Nut-free direction
- This version already omits the traditional ground almonds, making it suitable for tree-nut allergies; verify the margarine brand does not contain dairy or nut traces if needed.
- Gluten-free direction
- Use a GF 1:1 flour blend; add 1/4 tsp xanthan gum if the blend does not already include it. The high fat content helps hold the GF dough together.
- Traditional almond version
- Replace 1/2 cup of the flour with 1/2 cup finely ground blanched almonds for a richer, nuttier dough closer to the authentic Austrian original.
Serve alongside
- freshly whipped cream dusted with cinnamon
- vanilla bean ice cream
- a simple mixed berry compote warmed and served alongside
- hot black coffee or Viennese-style coffee with whipped cream
- chamomile or cinnamon herbal tea
- mulled red wine in cooler months
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store tightly covered at room temperature for up to 5 days; the pastry softens slightly as it absorbs moisture from the jam, which many people prefer.
- Refrigerate for up to 1 week; bring to room temperature before serving as the cold makes the pastry very firm.
- Freeze cut bars separated by parchment layers for up to 2 months; thaw at room temperature for 1 hour.
Equipment
- 9x9-inch or 8x8-inch square baking pan
- food processor (optional) or pastry cutter for the dough
- box grater for the top crust layer
- offset spatula for spreading the jam layer
Make this household-aware
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Plan it in Listahan
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