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Karen's Plum Jam Linzer Oat Bars
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5 from 1 vote

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.
Prep Time12 minutes
Cook Time30 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American, Austrian
Keyword: gluten free linzer bars, linzer bars, Linzer Bars with plum-raspberry jam, plum-raspberry jam
Servings: 16 squares
Author: Karen Sheer a zest for life

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: 212kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 44mg | Potassium: 75mg | Fiber: 2g | Sugar: 11g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg