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    You are in: Home / Recipes / Linzer Bar Recipe
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    Linzer Bar

    1/1 Photo of Linzer Bar

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Kim D.'s Note:

    I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out. You can skip the lattice and simply crumble the top crust dough over the jam and bake. It will look more like a cobbler. Either way will taste just fine!"

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    Units: US | Metric


    1. 1
      In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
    2. 2
      With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
    3. 3
      With a fork stir in corn syrup and egg just until mixed.
    4. 4
      Reserve 1/2 cup batter.
    5. 5
      Press remaining batter into a 9x9x2-inch baking pan.
    6. 6
      spread with jam.
    7. 7
      Stir 2 tablespoons flour into the reserved batter.
    8. 8
      If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
    9. 9
      On a floured surface roll out to 1/4-inch thickness.
    10. 10
      Cut into 1/4-inch wide strips.
    11. 11
      Lattice strips over jam.
    12. 12
      Bake in 375-degree oven 30 minutes, or until set. Cool.
    13. 13
      Cut into bars. Serving size is really up to you - cut into as many bars as you want.

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    Ratings & Reviews:

    • on April 04, 2005


      Reviewed as part of a "Adopted Recipes Swap"...These have a pleasant, not-overly-sweet flavor that goes nicely with a cup of afternoon tea or coffee. My only complaint is I found the term "batter" to be misleading. I would describe it more as "crumbs". This wasn't a problem when making the crust, you just press them into the pan, but it did make it difficult to prepare the lattice top. Next time I would either add a small amount of water to the reserved crumbs to form more of a pastry dough before rolling out or just sprinkle the crumbs on top. I also noticed they tasted better and were moister the second day so I would recommend baking them the day before you are going to serve them.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2002


      I used Gluten free flour which always tends to change the result of the recipe a little. I enjoyed this though. It was a moist slice - one that I'll make again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Linzer Bar

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 235.3
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 5.0 g
    Cholesterol 35.8 mg
    Sodium 202.0 mg
    Total Carbohydrate 38.2 g
    Dietary Fiber 0.7 g
    Sugars 16.9 g
    Protein 2.6 g

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