Cherry Linzer Bars
45m prep 35m cook 1h 20m ready
These cherry linzer bars capture the classic linzer cookie flavor with a pat-in-the-pan crust, cherry jam filling, and a lattice top. They are easier than traditional linzer cookies and perfect for sharing.
Ingredients
- 118 ml dried tart cherries
- 29.6 ml water
- 414 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 237 ml hazelnuts toasted, skins rubbed off
- 118 ml granulated sugar
- 118 ml light brown sugar packed
- 177 ml unsalted butter softened
- 2.46 ml freshly grated lemon peel
- 1 large egg
- 1 tart cherry jam
- Confectioners’ sugar for garnish
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.5 mg
- Iron: 0.74 mg
- Magnesium: 10.7 mg
- Phosphorus: 32.1 mg
- Potassium: 52.1 mg
- Zinc: 0.22 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml dried tart cherries
- 29.6 ml water
- 414 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 118 ml granulated sugar
- 2.46 ml freshly grated lemon peel
- 1 large egg
- 1 tart cherry jam
Prepare
- 237 ml hazelnuts, toasted, skins rubbed off
- 118 ml light brown sugar, packed
- Soften 177 ml unsalted butter
- Confectioners’ sugar, for garnish
Let's Cook
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Step 1.
Preheat the oven to 350°F. In a small microwave-safe bowl, combine the dried tart cherries and 2 tablespoons water. Microwave on High for 1 minute, then set aside to let the cherries plump.
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Step 2.
Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides. On a sheet of waxed paper, whisk together the all-purpose flour, ground cinnamon, baking powder, and kosher salt.
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Step 3.
In a food processor, combine the toasted hazelnuts, granulated sugar, and light brown sugar. Pulse 8 to 12 times until the nuts are finely ground. Add the softened unsalted butter and freshly grated lemon peel; pulse until creamy. Add the large egg and pulse to blend. Add the flour mixture and pulse just until the dough comes together.
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Step 4.
Transfer 1¼ cups of the dough to a bowl and refrigerate until needed. With floured fingers, press the remaining dough evenly into the bottom of the prepared pan. Stir the cherry jam into the plumped cherries, then spread the mixture over the crust, leaving a ¼-inch border around the edges.
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Step 5.
Using your hands, roll the chilled dough into ¼-inch-thick ropes. Arrange the ropes diagonally over the jam, spacing them about 1½ inches apart. Use any remaining ropes to form a border around the edge of the pan. Bake until the dough is golden brown, about 35 minutes. Let the bars cool completely in the pan on a wire rack.
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Step 6.
Once cool, use the parchment overhangs to lift the bars onto a cutting board. Cut into squares. Store in airtight containers, layered with parchment paper, at room temperature for up to 3 days or in the freezer for up to a month. Sprinkle with confectioners' sugar just before serving.
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