Almond Linzer Bars

Recipe by Catherine Pla

Makes 9 large or 16 small bars

Almond Linzer Bars

A variation on a classic, but so good and very quick from start to finish.

• 1⁄2 c almond flour

• 2⁄3 c packed light brown sugar

• 1⁄4 t kosher salt

• 1⁄2 t ground cinnamon

• 1⁄2 t baking powder

• 1 stick unsalted butter, room temperature

• 1 egg, room temperature

• 1⁄2 t vanilla

• 1⁄8 t almond extract

• 1 1⁄2 c all-purpose flour

• 1⁄4 c + 2 T sliced almonds, divided

• 10-12 oz raspberry preserves (I used olallieberry)

• Flaky salt

• Confectioners’ sugar for garnish

Preheat the oven to 350 degrees. Grease a 9x9” baking pan and line with parchment, leaving some paper to overhang the sides.

In the bowl of a food processor, pulse together the almond flour, sugar, salt, cinnamon, and baking powder. Add the butter, vanilla, and almond extract and pulse until combined. Add egg and pulse, then scrape down the sides of the bowl. Add the flour and pulse until just combined.

Press 2⁄3 of the dough into the prepared pan. Bake until lightly golden, about 18 minutes. Let cool slightly. Spread the raspberry preserves evenly over the crust. Mix 1⁄4 cup sliced almonds into the remaining 1⁄2 cup of dough and crumble mixture over the top. Sprinkle with a little flaky salt and remaining 2 tablespoons of sliced almonds. Bake for about 25 minutes until the topping is very lightly golden and the jam is bubbling.

Let cool in the pan for 10 minutes, then use the parchment overhang to lift bars out of the pan onto a wire rack. Let cool completely then refrigerate to facilitate cutting into bars. Dust with confectioners’ sugar. Can be stored in the refrigerator for up to a week.