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.
Ingredients
Units
Scale
- 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)
Instructions
- 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.”
- 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.
- Add Flour: Add the flour and pulse just until the dough comes together. Do not overmix.
- 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.
- Prep Topping: Finely chop the remaining ½ cup of pecans. Mix them into the remaining one-third of the cookie dough.
- Assemble: Spread the jam evenly over the cooled crust. Crumble the remaining dough/nut mixture over the jam. Sprinkle with flaky salt.
- Final Bake: Bake for another 30 minutes until topping is browned and jam is bubbling. Rotate pan halfway through.
- 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
