Coconut-Raspberry Linzer Bars

Coconut-Raspberry Linzer Bars

Reminiscent of the traditional linzertorte, these convenient bars flaunt a tropical coconut flair.

  • Yield: 15 bars


  • 1 1/2 cups all-purpose flour
  • 1 cup slivered almonds
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup cold butter, cut into pieces
  • 2 none egg yolks
  • 1 cup seedless raspberry jam
  • none Garnish: powdered sugar


Process first 8 ingredients in a food processor until almonds are finely ground. Add butter; pulse 10 times or until crumbly. Add egg yolks; process 15 seconds or until dough forms a ball. Set aside one-third of dough. Press remaining dough in bottom and 1/2" up sides of a lightly greased 11" x 7" baking dish. Spread jam to edges of dough.

Roll out remaining dough to 1/4" thickness. Cut dough into 1/2" wide strips; carefully arrange strips over jam in a lattice design.

Bake at 325° for 37 minutes or until golden. Cool completely on a wire rack; cut into bars. Garnish, if desired.


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Coconut-Raspberry Linzer Bars Recipe