I love linzer cookies but I do not like making them. I have no patience for rolling very sticky dough and try to get perfectly shaped cookies. Tried it once and it was a nightmare. This is why I decided to make these easy linzer almond cookie bars instead. These cookie bars are soft and they melt in your mouth. Sweet and sharp strawberry and black currant jams go perfectly with buttery almond cookie dough.
How to make linzer almond cookie bars
In comparison to linzer cookie making these bars is very easy. No fuss and time consuming rolling of sticky dough.
First I made cookie dough. I combined all the ingredients in a middle bowl (apart from jam, egg white and powdered sugar). Mixed it all together until dough formed. Then I covered the dough in a cling film and placed it in my fridge for 2 hours. After that I preheated oven to 160C fan (320F). Took the dough and divided it into 2 parts ( 2/3 and 1/3). Spread the bigger portion of dough on tray and bake for about 15 minutes. Next take out out from oven, cool for 5 min and then spread think layer of egg white on top. Then spread jam and add the remaining dough on top. Bake for 18-20 minutes. Cool down and sprinkle with icing sugar.
TIPS:
- Cover baking tray with baking paper, it will help getting the bears out of the tray.
- When spreading jam, do not spread it on the edges of they tray. If you do, jam will stick and will be very difficult to remove it.
- Use fingers to spread and press dough on baking tray. This is the easiest way.
- You can shape the dough on top any way you want. I rolled small pieces of dough into logs as it was the easiest way for me.
What do linzer almond cookie bars taste like?
These indulgent bars taste scrumptious. The dough is very delicate, sandy and chewy and not overly sweet. A generous layer of strawberry and black currant jams adds sweetness and tartness to each bar. These sweet treats are perfect for kids and people who have problem with teeth and can not bite anything hard.
How to store linzer bars
Store almond cookie bars in a fridge in an air-tight container for up to 7 days. You can also freeze them for up to 6 months. In order to defrost cookie bars just take them out of the freezer and leave at room temperature for about one hour.
If you are looking for more cookie recipes with almond, I can recommend you the following:
Gluten-free almond and chocolate meringue cookies
Click this link if you want to see the best cookie recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my Mom’s notebook
Enjoy
Linzer almond cookie bars
Easy linzer amond cookie bars are a great alternative to Linzer cookies. There is no cutting out dough involved. These cookie bars melt in your mouth and are loaded with almond, sweet strawberry jam and tart black currant jam flavour. These cookie bars are perfect to make with kids.
Ingredients
Instructions
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Please read the recipe post above for storage information and tips. Please notice that the imperial US measurements are only the estimate. I always weigh my dry ingredients as it is more accurate and provides consistent results. I would recommend getting an inexpensive kitchen scale for the best results.
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Prepare large baking tray lined with baking paper. I used 37cm x 25 cm (14.5inch x 10inch) baking tray. Set the tray aside.
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In a medium bowl add cold butter cut into cubes, white sugar, flour, almond flour, 1 egg and 1 egg yolk (save egg white), salt 9 if you are using it, cinnamon, cloves, baking powder. Mix all the ingredients together. If you are using a stand mixer I would recommend using hook attachment to mix your dough. Dough will be very sticky and thick.
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When dough is ready, divide it into 2 parts. First part 2/3 and 2nd part 1/3. Wrap the dough individually in a cling film and place in a fridge for at least 1 hour. You can leave the dough in the fridge for up to 2 days.
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When you are ready to bake, preheat your oven to 170C fan (338F).
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Roll the bigger portion of the dough in a rectangle as much as possible so it matches the size of the pan. Transfer the dough on the prepared baking tray lined with baking paper. If the dough tears, do not worry. Just press it with your fingers and fix it.Â
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Prick rolled dough with a fork couple if time as place it in the oven. Bake for 15 minutes.
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Remove dough from oven and using a silicone brush or a pastry brush, spread egg white on top. You do not need to use whole egg white. Just enough to cover whole rectangle.
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Now evenly spread jam all over the dough. Make sure that jam does not touch baking tray. If it does, jam will burn and will stick to the tray and will be difficult to remove it.
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Divide the remaining dough into small portions and roll each portion into a long think logs. Place each log on jam. Repeat the process with all remaining dough.
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Now place the cookie bar back to oven and bake for 20 minutes at 170C fan (338F).
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Remove cookie bar from oven and let it cool down for 15 minutes. Cut it into small squares.
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Sprinkle with icing sugar (optional).