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Crimson Citrus Swiss Bars with Spiced Christmas Glaze

Classic Swiss nut bars meet Christmas magic: citrus zests, crimson jam, and festive spiced glaze for a stunning holiday treat.

Total: 3 hours 30 minutes (including chilling and cooling)
Difficulty: Advanced
Serves: 24
swiss christmas bars citrus holiday advanced winter professional-technique

What Makes This Special

These Crimson Citrus Swiss Bars take inspiration from the Swiss “Nuss-Stängeli” and “Linzer” bars, but with a festive Christmas twist: vibrant citrus zests brighten a buttery, almond-laced dough, layered with tart crimson jam, spiced nuts, and finished with an elegant Christmas glaze. Professional techniques—like precision layering, chilling, and gleaming glaze—make these as stunning as they are delicious, perfect for a showstopping holiday centerpiece.

Ingredients

This recipe balances classic Swiss ingredients with Christmas flair. Almonds and hazelnuts deliver richness, while orange and lemon zest add winter brightness. The crimson jam layer and holiday spices make them utterly irresistible.

For the Nutty Citrus Dough

  • Butter & Almonds: The butter creates a tender crumb, and the almonds add flavor and texture.
  • Citrus Zests: Orange and lemon zest bring vibrant winter fragrance.
  • Spices: Cinnamon and cardamom make the dough festive.
  • Eggs: Provide structure and richness.

For the Filling & Topping

  • Jam: A tart redcurrant or raspberry jam gives color and a sweet-tart layer.
  • Nuts & Cranberries: Toasted hazelnuts and cranberries add crunch, color, and extra seasonal zing.
  • Spiced Glaze: Icing sugar, orange juice, and Christmas spices create a glossy, flavorful finish.

Instructions

Step 1: Prepare the Citrus Nut Dough

  1. In a stand mixer fitted with a paddle attachment, cream the softened butter and caster sugar on medium speed until pale and fluffy (about 3 minutes).
  2. Add the ground almonds, orange zest, lemon zest, vanilla bean paste, and beat for another 30 seconds until well combined.
  3. Add the egg and egg yolk one at a time, mixing well after each addition. Scrape down the bowl frequently for even mixing.
  4. Sift together flour, salt, cinnamon, and cardamom. Add to the wet mixture in two batches, mixing on low just until combined.
  5. Divide dough in two portions: 2/3 for the base, 1/3 for the top. Pat each into a rectangle, wrap, and chill for 45 minutes to 1 hour (essential for clean layering).

Step 2: Prebake the Base Layer

  1. Preheat oven to 170°C (fan 160°C) and line your baking pan with parchment, leaving overhang for easy removal.
  2. Roll out the larger dough portion on a lightly floured surface to a rectangle just larger than your pan. Fit it into the pan, pressing evenly (use an offset spatula for a flat finish).
  3. Prick all over with a fork and chill in the freezer for 10 minutes (prevents shrinking).
  4. Bake base 15-18 minutes until just turning golden at the edges. Cool for 10 minutes.

Step 3: Add Jam and Festive Fillings

  1. Gently heat the jam in a small saucepan until just loosened. Spread evenly over the cooled base.
  2. Sprinkle over chopped hazelnuts and cranberries, pressing lightly into the jam.

Step 4: Lattice & Bake

  1. Roll out the remaining dough to 5mm thick. Use a ruler and sharp knife to cut 1cm wide strips.
  2. Arrange strips in a lattice pattern over the jam layer (classic Swiss look)—work quickly, as dough softens.
  3. If desired, brush lattice lightly with beaten egg for shine.
  4. Bake for 25-30 minutes, until edges and lattice are golden and set. Cool completely in the pan on a rack.

Step 5: Spiced Christmas Glaze & Decorate

  1. Sift icing sugar into a bowl. Whisk with orange juice, ground ginger, and cinnamon to a thick, spreadable glaze.
  2. When bars are completely cool, spread the glaze evenly with an offset spatula.
  3. While glaze is wet, decorate with edible gold leaf, sugared cranberries, or fine strips of candied orange peel for a truly festive touch.
  4. Allow glaze to set fully (about 30 minutes), then transfer bars to a cutting board.
  5. Use a ruler and sharp knife to trim edges and cut into uniform bars (4x6 rows for 24 bars).

Pro Tips

  • Chill for Clean Layers: Cold dough is easier to handle and yields sharp, professional layers.
  • Use High-Quality Jam: The flavor and color depend on your jam—choose one with a bright crimson hue and tartness.
  • Glaze on Cooled Bars: The glaze will melt if the bars are warm. Wait for complete cooling for a glossy, smooth finish.

Troubleshooting

Bar base is tough? Overmixing the dough or overbaking can make the base tough. Mix only until just combined and bake until just golden.

Jam seeps into the dough? Ensure the base is prebaked and cooled before adding jam; a warm base absorbs moisture, making it soggy.

Variations

  • Chocolate Drizzle: Drizzle melted dark chocolate over the cooled glaze for a luxurious touch.
  • Spiced Plum Jam: Substitute redcurrant or raspberry jam with spiced plum preserves for a deeper winter flavor.
  • Pistachio & Orange: Swap hazelnuts for pistachios and add more candied orange peel for a colorful, Mediterranean Christmas feel.

Storage

Store bars in an airtight container at cool room temperature for up to 5 days, or refrigerate for up to 10 days. Stack with baking paper between layers to avoid sticking. For longer storage, freeze unglazed bars up to 1 month; glaze after thawing for the freshest finish.

Enjoy these Swiss-inspired bars as the centerpiece of your Christmas dessert table—each bite is a celebration of winter flavors, festive cheer, and classic patisserie technique!