What's Baking?

Strawberry Linzer Bar Cookies

Here is our recipe for a bar adaption of the famous Linzer Torte. You won’t believe how beautifully they turn out!


  • ½ cup hazelnuts, toasted
  • 1 cup flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons sugar
  • 125g unsalted butter softened
  • Grated zest from 1 lemon
  • 2 hard boiled egg yolks (To cook the eggs, put them in a small pot and cover with water. Bring to a boil. Boil for one minute. Turn off the heat, cover and let sit 12 minutes. Drain water and cool the eggs in an ice bath. Peel the eggs and separate the yolk from the whites.)
  • 1 teaspoon vanilla extract
  • ¾ cup strawberry jam


  1. Combine the hazelnuts, flour, baking powder, salt and sugar in a food processor. Process until the hazelnuts are finely chopped.
  2. Stop the machine and add the butter, lemon zest, hard-boiled egg yolks and vanilla extract. Process until it comes together into a ball. This happens quickly. Chill for 30 minutes for the dough to firm up slightly. This will make it easier to work with.
  3. Preheat the oven to 180°c.
  4. Divide the dough into two pieces, one two-thirds of the dough and the other one-third. Press the large piece of dough into the bottom of an 20cm square pan, evenly pressing it across the pan. (You can put a piece of plastic wrap between the dough and your fingers if you prefer.)
  5. Spread the strawberry jam on top of the dough.
  6. Divide the remaining piece of dough into 5 or 6 sections. On lightly floured board roll the dough into strips ¼ inch wide. Diagonally place the strips on top of the jam in a lattice pattern. You can piece together strips.
  7. Bake for 25-30 minutes until the jam is set and the crust is golden brown. Cool completely and then cut into 5cm bars.


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