An easy “press-in” dough recipe! Learn how to make homemade Plum Jam for the bars as well.
Buttery, jam-filled bars based on the classic Viennese Linzer torte – dusted with confectioner’s sugar.
I’m serving these delectable bars at my next Cooking Class!
I LOVE making my own jam! I pick tree-ripened fruit at their peek of flavor.
Wonderful natural fruit flavor shines through, and not too sweet like commercial brands!
You can use other fruit jams too.
Cooled, these cut easily into neat squares!
Plum-Raspberry Jam recipe
Enjoy baking and eating these delicious bars!
Karen
The perfect 9×9 pan; I do not care for nonstick coated.
Karen’s Plum-Raspberry Oat Linzer Bars – Gluten Free Option
An easy “press-in” dough recipe. Lightly spiced & jam filled, tender yet crispy. Use homemade jam for the best natural flavor.
Equipment
- 1 9" square baking pan I use metal
Ingredients
- 1 1/2 sticks unsalted butter, (3/4 cup) softened
- 3/4 cup confectioner's sugar
- 1 1/4 cup all purpose gluten free flour blend , I use King Arthur Measure to Measure, or use regular flour
- 1 cup toasted almonds*, ground
- 1/4 cup rolled oats, gluten free
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon natural almond extract
- 1/2 teaspoon vanilla extract
- 1 cup Karen's Plum-Raspberry Jam, see recipe
- 1 tablespoon rolled oats, (for topping)
Instructions
Dough for Base & Topping:
- Preheat oven to 350 degrees. Line a 9″ X 9″ pan with parchment paper to fit, with 1" high sides on 2 ends; lightly grease.
- Place all ingredients except the jam and 1T. oats in a stand mixer, and mix until well combined.With your hands, gather the dough so it comes together. Place 2/3 of the dough into the prepared pan. Press down. Use a spatula to smooth evenly. Dollop with the jam and smooth all over.
- Crumble the rest of the dough over the top, I like to do this in large chunks. Keep some jam exposed. Sprinkle with 1T. oats - gently press down.
- Bake until just golden and a little bubbly, about 30 minutes. I have used "convection bake" setting, if using other, will cook for an additional few minutes.
- Completely cool, lift bars out of the an to a cutting board. Cut into 16 even squares. Sprinkle with confectioner's sugar if desired.
Notes
*I have used natural sliced almonds. Toast on a rimmed sheet pan in a 325 degree oven for a few minutes until just lightly toasted. Cool completely; grind in a food processor.
Yes - you use regular flour in the recipe!
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 212kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 44mgPotassium: 75mgFiber: 2gSugar: 11gVitamin A: 265IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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