Raspberry Linzer Bars

  • Active Time 30m
  • Total Time 1h 15m

2 dozen bars

The crust for these raspberry bars has plenty of spices and walnuts—the perfect foil for tangy-sweet raspberry preserves.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup plus 2 tablespoons chopped walnuts divided
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons freshly grated orange zest
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • 3/4 cup seedless raspberry jam
  • 1 tablespoon orange juice


Preheat the oven to 350 degrees F.

Coat a 9 x 9-inch or 7 x 11 1/2-inch baking pan with cooking spray.

Combine the flour, sugar, 1/2 cup walnuts, cocoa, orange zest, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a food processor. Pulse until the walnuts are finely chopped. Add the egg, oil and water; process until moistened. Transfer to prepared pan. Press into an even layer. Bake the crust until dry to the touch and barely golden, 20-25 minutes.

Whisk the jam and orange juice in a bowl. Spread evenly over the crust. Sprinkle with the remaining 2 tablespoons walnuts. Bake the bars until the jam bubbles, 10-15 minutes longer. Transfer the pan to a wire rack and cool completely before cutting into bars.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9511

nutrition information per serving

112 calories; 3g total fat; 0g total saturated fat; 9mg cholesterol; 46mg sodium; 20g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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