Perfect Pecan Linzer Bars: A Nutty Twist on a Classic Treat

There is something undeniably magical about the aroma of toasted nuts and bubbling fruit jam filling the kitchen. It evokes memories of holiday baking marathons and cozy afternoons with a hot cup of tea. If you are a fan of the traditional Austrian Linzer torte but find the intricate lattice work intimidating, these Pecan Linzer Bars are your delicious solution.

Classic Linzer cookies are typically made with almonds or hazelnuts, but this recipe swaps them for the rich, buttery flavor of pecans. The result is a tender, shortbread-like crust topped with tart raspberry jam and a crunchy, nutty crumble. These Pecan Linzer Bars offer a sophisticated balance of textures—crisp, chewy, and melt-in-your-mouth soft. Whether you are preparing a festive dessert platter or simply craving a sweet treat, this recipe delivers gourmet results with approachable techniques. Let’s dive into baking these gem-like bars that are destined to become a family favorite.

Ingredients

To achieve the perfect crumb and flavor balance, precision is key. Below is the list of ingredients required to make these delightful bars.

this now & bake later ❤️

Timing

Baking these bars is a process of layering flavors and textures. While there is cooling time involved, the active effort is quite manageable.

• Prep Time: 20 minutes
• First Bake (Crust): 20 minutes
• Second Bake (Topping): 30 minutes
• Cooling Time: 1 hour 45 minutes (approx.)
• Total Time: ~ 3 hours (Comparable to making a fruit pie, but with less rolling!)

Step-by-Step Instructions

Step 1: Prep the Pan and Oven

Start by positioning a rack in the center of your oven and preheating it to 350°F (175°C). Grease a metal 9-inch square baking pan with softened butter or nonstick spray.

• Lining Tip: Cut a long piece of parchment paper to line the bottom and two sides of the pan, leaving about a 1-inch overhang. Crease the paper so it fits snugly into the corners. This “sling” will make removing the bars significantly easier later.

Step 2: Create the Dough Base

We will use a food processor to create a cohesive dough.

• Pulse Dry Ingredients: Add ½ cup (60 grams) of the pecans, brown sugar, salt, lemon zest, cinnamon, and baking powder to the processor. Pulse until the nuts are very finely ground.
• Add Butter: Add the room-temperature butter and pulse until the mixture is creamy and fully combined. Stop to scrape down the sides of the bowl.
• Add Egg: Add the egg and pulse to combine evenly. Scrape down the sides again.
• Add Flour: Finally, add the flour and pulse just until the dough comes together.
• Critical Tip: Do not overmix at this stage. Overworking the flour can develop gluten, making your Pecan Linzer Bars tough instead of tender.

Step 3: Pre-Bake the Crust

Transfer two-thirds (about 360 grams) of the dough into your prepared pan. Use an offset spatula (or the back of a measuring cup) to spread and press the dough into a smooth, even layer.

• Bake: Place in the oven and bake until the crust looks dry and is lightly golden, about 20 minutes. Rotate the pan halfway through for even browning.
• Cool: Let the crust cool in the pan for about 15 minutes. It needs to firm up slightly before you add the heavy jam.

Step 4: Prepare the Crumble Topping

While the crust is baking or cooling, prepare the topping. Finely chop the remaining ½ cup (60 grams) of pecans. Mix these chopped nuts into the remaining one-third of the cookie dough. This addition adds a delightful crunch to the top layer.

Step 5: Assemble and Final Bake

Once the crust has cooled slightly, use an offset spatula to spread the raspberry jam (or red currant jelly) evenly over the surface.

• Crumble: Take the remaining dough with the chopped pecans and crumble it evenly over the jam layer.
• Season: Lightly sprinkle the top with flaky salt to contrast the sweetness of the jam.
• Bake: Return the pan to the oven and bake for another 30 minutes. You are looking for the topping to be browned and the jam to be bubbling. Remember to rotate the pan once during baking.

Step 6: Cool, Dust, and Slice

Patience is a virtue here! Allow the bars to cool completely in the pan for at least 1½ hours. If you cut them while hot, the jam will run, and the bars will fall apart.

• Remove: Run a spatula along the unlined edges to loosen, then use the parchment overhang to lift the slab out of the pan.
• Garnish: Using a fine-mesh strainer, dust the top generously with confectioners’ sugar.
• Slice: Use a sharp knife to cut the slab crosswise into three 3-inch wide strips. Then, divide each strip into six 1½-inch wide bars for a total of 18 bars.

Nutritional Information

These bars are a rich treat, perfect for small servings. Estimates per bar.

• Calories: ~190 kcal
• Total Fat: 10g (Saturated Fat: 4g)
• Carbohydrates: 24g
  • Sugars: 15g
• Protein: 2g
• Fiber: 1g
• Sodium: 140mg

Healthier Alternatives

If you are looking to adapt these Pecan Linzer Bars for specific dietary needs, consider these modifications:

• Gluten-Free: Substitute the all-purpose flour with a high-quality 1:1 Gluten-Free Baking Flour blend. Ensure it contains xanthan gum for structure.
• Reduced Sugar: Use a low-sugar fruit spread or chia seed jam instead of traditional high-sugar jam. You can also swap the brown sugar for coconut sugar, though this will darken the color.
• Dairy-Free: Replace the butter with a high-quality plant-based butter stick. Ensure it is firm at room temperature, not a tub margarine spread.
• Whole Grain: Swap half of the all-purpose flour for white whole wheat flour or oat flour to increase the fiber content without making the bars too dense.

Serving Suggestions

These bars are versatile and pair beautifully with warm beverages.

• The Afternoon Tea: Serve alongside a cup of Earl Grey tea or a dark roast coffee. The bitterness of the drink cuts through the sweet jam and rich nuts.
• Holiday Platter: Cut the bars into smaller bite-sized squares and place them on a holiday cookie tray alongside gingerbread and sugar cookies. The red jam makes them visually festive.
• Dessert Course: Serve a bar slightly warmed with a scoop of vanilla bean ice cream for a decadent plated dessert.

Common Mistakes to Avoid

• Overprocessing the Nuts: When grinding the pecans in Step 2, be careful not to process them into pecan butter. The dry ingredients should look like coarse sand.
• Cutting Too Soon: It is tempting to slice into the warm bars, but the jam needs time to set. Cutting them warm will result in a messy, crumbling disaster.
• Skipping the Parchent Sling: Without the parchment paper overhang, getting the bars out of the pan intact can be very difficult.
• Using Cold Jam: If your jam is very stiff, stir it vigorously in a bowl to loosen it up before spreading. This prevents you from tearing the delicate pre-baked crust.

Storing Tips

Proper storage ensures your Pecan Linzer Bars stay fresh and delicious.

• Room Temperature: Store the bars in an airtight container at room temperature. They will keep well for up to 1 week. Place parchment paper between layers to prevent sticking.
• Freezing: These bars freeze exceptionally well. Wrap individual bars in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
• Humidity: If you live in a very humid climate, the confectioners’ sugar may absorb moisture and disappear. Dust them with fresh sugar right before serving.

Conclusion

These Pecan Linzer Bars are the perfect example of how simple ingredients—flour, butter, nuts, and jam—can come together to create something truly spectacular. The nutty, spiced dough complements the bright, tart raspberry filling in a way that feels both comforting and elegant.

Whether you are a seasoned baker or trying your hand at cookie bars for the first time, this recipe is forgiving and rewarding. The rich aroma filling your home is just the bonus! Try this recipe this weekend and let us know in the comments how they turned out! Did you stick with raspberry jam, or did you try apricot? We’d love to hear your variations.

FAQs

Q1. Can I use walnuts or almonds instead of pecans?

Absolutely! Traditional Linzer tortes use almonds or hazelnuts. Walnuts also work beautifully and pair well with the cinnamon and brown sugar profile. Just follow the same measurements.

Q2. My dough feels too sticky to spread. What should I do?

If your kitchen is warm, the butter might soften too much. If the dough is unmanageable, place the bowl in the refrigerator for 10–15 minutes to firm up slightly before pressing it into the pan.

Q3. Can I use a different size pan?

This recipe is optimized for a 9-inch square pan. If you use an 8-inch pan, the bars will be thicker and may require a few extra minutes of baking. A 9×13 pan would result in very thin bars and is not recommended for these quantities.

Q4. Why do I need to rotate the pan?

Ovens often have hot spots. Rotating the pan halfway through the baking time ensures that the crust and topping brown evenly, preventing one side from burning while the other is undercooked.

Perfect Pecan Linzer Bars: A Nutty Twist on a Classic Treat

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• Author: Evelyn Marcella Rivera
• Total Time: 3 hours
• Yield: 18 Bars 1x
• Diet: Vegetarian

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Description

 

If you are a fan of the traditional Austrian Linzer torte but find the intricate lattice work intimidating, these Pecan Linzer Bars are your delicious solution. This recipe swaps almonds for the rich, buttery flavor of pecans, creating a tender, shortbread-like crust topped with tart raspberry jam and a crunchy, nutty crumble. They offer a sophisticated balance of textures—crisp, chewy, and melt-in-your-mouth soft—perfect for a festive dessert platter.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (120g) Raw Pecans, divided use
• 2/3 cup (142g) Light Brown Sugar, packed
• 1 teaspoon Kosher Salt
• 1 teaspoon Lemon Zest, finely grated
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Baking Powder
• 1 stick (113g) Unsalted Butter, room temperature (plus extra for greasing)
• 1 Large Egg, room temperature
• 1 1/2 cups (180g) All-Purpose Flour
• 1 jar (13 oz/370g) Raspberry Jam (or red currant jelly)
• To taste Flaky Salt
• As needed Confectioners’ Sugar (for dusting)

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Instructions

1. Prep Pan: Preheat oven to 350°F (175°C). Grease a metal 9-inch square pan. Line with parchment paper, leaving a 1-inch overhang to create a “sling.”
2. Create Dough Base: In a food processor, pulse ½ cup of pecans, brown sugar, salt, lemon zest, cinnamon, and baking powder until nuts are finely ground. Add butter and pulse until creamy. Add egg and pulse to combine.
3. Add Flour: Add the flour and pulse just until the dough comes together. Do not overmix.
4. Pre-Bake Crust: Press two-thirds of the dough into the prepared pan in an even layer. Bake for about 20 minutes until dry and lightly golden. Cool in pan for 15 minutes.
5. Prep Topping: Finely chop the remaining ½ cup of pecans. Mix them into the remaining one-third of the cookie dough.
6. Assemble: Spread the jam evenly over the cooled crust. Crumble the remaining dough/nut mixture over the jam. Sprinkle with flaky salt.
7. Final Bake: Bake for another 30 minutes until topping is browned and jam is bubbling. Rotate pan halfway through.
8. Cool and Serve: Cool completely in the pan for at least 1½ hours. Lift out using the parchment sling. Dust with confectioners’ sugar and slice into 18 bars.

Notes

• Parchment Sling: Using a parchment sling makes removing the sticky bars significantly easier and preserves their shape.
• Cooling Time: Do not cut the bars while hot! The jam needs time to set, otherwise the bars will fall apart.
• Dough Texture: Be careful not to overwork the dough when adding the flour; pulse only until it just comes together to ensure a tender crumb.

• Prep Time: 20 minutes
• Cooling Time: 2 hours
• Cook Time: 50 minutes
• Category: Dessert, Cookie Bar
• Method: Baking
• Cuisine: Austrian-Inspired

Nutrition

• Serving Size: 1 bar
• Calories: 190 kcal
• Sugar: 15 g
• Sodium: 140 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 2 g