Heart Linzer Cookie Bar

Heart Linzer Cookie Bar


1 cup butter (227 grams)

1/2 cup sugar (100 grams)

2 cups flour (240 grams)

1 cup almond flour (120 grams)

1 egg

2 tsps vanilla extract

1/2 tsp salt

Zest of 1 lemon


Raspberry Jam 

2 cups raspberries

1/2 cup sugar

2 TBS corn starch

2 TSP lemon juice (half a lemon)


Raspberry Jam instructions:

In a medium-sized saucepan over medium heat, add the raspberries, sugar, corn starch, and lemon juice. Mix until combined. Occasionally stir the mixture with a rubber spatula until it starts to boil and thicken.
Once thick, remove the pan from the heat and transfer to a heat safe bowl. Place it into the fridge to cool completely.


Cookie Bar Instructions:

  1. Mix dry ingredients- in a large bowl mix flour, almond flour, and salt.
  2. In your stand or hand mixer combine room temperature butter and sugar and beat on high speed until mixture is light and fluffy about 2 minutes. Add the vanilla extract, egg, and lemon zest and continue to mix for another 30 seconds. Be sure to scrap the bowl so everything gets incorporated.
  3. Add dry ingredients to wet and mix on low speed. Scrap the bowl as necessary. 
  4. Shape the dough into a disk about 2” thick, wrap tightly with plastic wrap and chill for 30-60 minutes.
  5. Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes so you can easily work with it. Roll the disc of dough between two sheets of parchment paper to about 1/4 inch thick in a rough shape of a rectangle. 
  6. Using a sharp knife or pastry wheel, cut the rectangle 9"x 6". Place this rectangle in the fridge while you prepare the hearts with the remaining dough.
  7. Re- roll the dough and use various sized heart shaped cookie cutters to cut out some hearts. Be sure to leave some space so you can cut out the border. Use a ruler and measure out two 9"x 1/4" strips and two 6"x 1/4" strips. Be sure to place them in the fridge to harden slightly before transfer.
  8. Assemble- Preheat oven to 350 degrees. On your rectangle pastry add the boarders on each side. Fill the center with the cooled raspberry jam and then add the hearts over the jam.
  9. bake for 18-20 minutes or until the edges of the rectangle are golden brown.
  10. Once completely cooled dust with powdered sugar.
  11. Store covered in the fridge for up to 5 days.
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