Raspberry Jam Linzer Bars
- Mary Draper
- 4 days ago
- 2 min read
Who says we can't enjoy Linzer cookies year-round?
Today is 150 days until Christmas, and we're making Raspberry Jam Linzer Bars—an easier version of the cookies we love during the holidays, using fresh raspberry jam while summer berry season is at its peak.
And with less than six months until Christmas, you could even make a batch and freeze them for the holidays. But who are we kidding? I'm eating them all in July and making another batch for Christmas.
See you again in 50 days with another gluten-free Christmas recipe!
Psstt you can also watch the video for this recipe here: https://youtube.com/shorts/BnmCMw0FeLY?si=Q0ntKZH7cZCogAHO
Makes one 8x8-inch pan
Cookie Layer
1½ cups almond flour
1 cup + 2 tbsp cassava flour
3/4 cup coconut oil, melted
6 tbsp maple syrup
3 tbsp coconut sugar
1 tsp vanilla
Pinch of sea salt
Filling
1¼ cups (10 oz / 285 g) raspberry jam (homemade or store-bought)
"Powdered Sugar" Topping (or just sub icing sugar)
2 tbsp coconut flour
1 tbsp coconut sugar
Instructions
Preheat oven to 350F & line an 8x8-inch pan with parchment paper
In a medium mixing bowl, combine dough ingredients
Press about 60% of the dough evenly into the prepared pan
Parbake bottom layer for 8-10 minutes
Spread raspberry jam evenly over the bottom layer
Cover with remaining dough:
Easy way: crumble the remaining dough over top. Don't worry about covering every bit of jam—the peeks of raspberry are what make it pretty
Roll out the remaining dough, between parchment paper, and use your fav cookie cutters (or Linzer cutters if you have some) to cut out shapes to place on top of the jam layer
Bake for 15–20 minutes, until the topping is lightly golden and the jam is bubbling around the edges
Cool completely in the pan
Blend coconut flour & coconut sugar until very fine
Dust over cooled bars & cut into squares
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