Linzer Strips are a delicious twist on the classic Linzer tart, combining nutty hazelnut dough with tangy fruit jam in a beautiful striped pattern. These bars are ideal for holiday baking, teatime treats, or anytime you want to serve something elegant and flavorful. They’re surprisingly simple to make—and absolutely irresistible.
Ingredients
For the Dough
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350 g all-purpose flour
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250 g unsalted butter, softened
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200 g ground hazelnuts
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150 g powdered sugar
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2 eggs
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½ tsp baking powder
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Pinch of cinnamon
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Pinch of ground cloves
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Pinch of salt
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1 tbsp lemon zest
For the Filling
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300 g currant jam, warmed
For Dusting
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Powdered sugar, to taste
Instructions
1. Prepare the Dough
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In a large bowl, mix together all dough ingredients until a smooth dough forms.
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Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight).
2. Pre-Bake the Base
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Preheat the oven to 180°C (350°F).
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Roll out two-thirds of the dough on parchment paper to a rectangle (approx. 28 x 33 cm), about 3 mm thick.
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Transfer the parchment to a baking tray. Prick the dough with a fork and bake in the lower third of the oven for 10 minutes.
3. Add the Jam and Strips
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Spread the warmed currant jam evenly over the pre-baked base.
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Roll out the remaining dough and cut into 1 cm-wide strips.
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Arrange the strips diagonally across the jam, leaving about 1.5 cm between each.
4. Final Bake
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Bake in the middle of the oven for 15–20 minutes until lightly golden.
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Let cool completely, then dust with powdered sugar.
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Use a sharp knife to slice into narrow bars.
Serving Ideas
Linzer Strips are perfect served at room temperature. Pair them with a warm cup of coffee or tea for a comforting treat, or set them out on a dessert tray for festive gatherings.
Storage Tips
Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate and bring to room temperature before serving. You can also freeze them for up to 3 months with parchment paper between layers.
Tips for Success
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Use cold dough for easier handling when cutting strips.
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Don’t overbake—remove once the edges just start to turn golden.
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For best presentation, dust with powdered sugar only after the strips are completely cool.
Recipe Variations
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Swap out the currant jam for raspberry, apricot, or plum jam for a different flavor.
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Add a sprinkle of chopped nuts or drizzle with chocolate after baking for extra flair.
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Use almonds or walnuts instead of hazelnuts, depending on what you have on hand.
Frequently Asked Questions
Can I use different nuts?
Yes! Almonds or walnuts make great substitutes for hazelnuts.
Is this recipe gluten-free?
Not as written, but you can try a gluten-free flour blend to make it suitable for gluten-free diets.
Can I freeze Linzer Strips?
Absolutely. Place in a sealed container with parchment between layers. Thaw at room temperature before serving.
Homemade Linzer Strips Recipe
Ingredients
Method
- Mix all the dough ingredients together and wrap in plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour, or overnight for best results.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Roll out two-thirds of the dough on baking paper to about 3 mm thick, forming a rectangle approximately 28 x 33 cm.
- Place the baking paper onto a baking tray, poke the dough with a fork a few times, and bake for about 10 minutes in the lower third of the oven.
- Keep the remaining dough cool and spread the warmed currant jam over the pre-baked dough.
- Roll out the chilled piece of dough thinly and cut it into strips about 1 cm wide.
- Place the strips diagonally on the baking tray, spacing about 1.5 cm apart.
- Bake on the middle rack for about 15-20 minutes.
- Let the dough cool completely, dust with powdered sugar, and cut into narrow strips with a sharp knife.