Crimson Linzer Bars with Star Anise & Tempered Chocolate (Paleo Christmas Edition)

What Makes This Special

Inspired by classic Austrian Linzer bars, this recipe shines with a festive twist: crimson, lightly spiced jam, an aromatic hint of star anise (a beloved Christmas spice), and a glossy layer of tempered dark chocolate. All ingredients are strictly paleo, making this the perfect holiday treat for anyone seeking nostalgia, warmth, and healthful celebration. The delicate shortbread, gem-bright jam, and decadent snap of chocolate create a harmonious, irresistible dessert.

Ingredients

Classic Linzer bars rely on fragrant nuts, spices, and vibrant jam. Here, almond flour and cassava form a tender, buttery cookie base. Star anise and cinnamon bring wintery depth, while a sharp, crimson jam provides tang. Tempered dark chocolate adds a satisfyingly elegant finish—worthy of an Austrian patisserie!

For the Spiced Almond Base

• Almond flour and cassava: Provide structure, tenderness, and a subtly nutty flavor.
• Arrowroot: Ensures a light, delicate crumb.
• Spices: Cinnamon for warmth, star anise for festive intrigue.
• Coconut sugar: Adds caramel notes and sweetness.
• Coconut oil: Keeps the dough moist and rich.
• Egg & vanilla: Bind and aromatize.
• Lemon zest: Brightens the spice profile beautifully.

For the Crimson Jam Filling

• Cranberry-raspberry jam (paleo, low sugar): Vivid color, tartness, and seasonal flair.

For the Chocolate Topping

• High-quality paleo dark chocolate: For classic Austrian flair and holiday indulgence.
• Sliced almonds (optional): For decorative crunch.

Instructions

Step 1: Prep the Pan and Ingredients

Line a 20x20 cm (8x8-inch) pan with parchment, allowing some overhang for easy removal. Pre-measure all ingredients. If grinding whole star anise, use a food processor or spice grinder and sift to remove woody bits. Chop chocolate finely (crucial for tempering).

Step 2: Mix Dry Ingredients

In a large bowl, sift together almond flour, cassava flour, arrowroot, baking soda, salt, cinnamon, and ground star anise. Whisk to blend evenly. This helps the bars bake up uniformly tender.

Step 3: Cream Wet Ingredients

In another bowl, beat coconut oil and coconut sugar until creamy and slightly lightened, about 1-2 minutes. Add the egg, vanilla, and lemon zest; whisk until fully combined. (If coconut oil is too solid, lightly warm it until just pliable—do not melt.)

Step 4: Combine & Chill the Dough

Add dry ingredients to wet and fold with a spatula until a soft dough forms. It should hold together when pressed, but not be sticky. If crumbly, knead gently by hand. Wrap the dough and chill for 30 minutes—this ensures clean layering and prevents spreading.

Step 5: Assemble the Layers

Preheat oven to 175°C (350°F). Reserve about 1/4 of the dough (approx. 120g) for the lattice or crumble. Press the remaining dough evenly into the base of the lined pan. Spread crimson jam over the surface in a thin, even layer.

Crumble or roll the reserved dough into rustic strips/lattice and lay over the jam. For extra Christmas flair, shape some dough into small stars (use a mini cutter) and dot on top.

Step 6: Bake

Bake for 22–25 minutes, or until the edges are golden and the center feels set. Cool in the pan for 15 minutes, then transfer (using the parchment overhang) to a wire rack to cool completely—crucial before topping with chocolate.

Step 7: Temper the Chocolate

Set aside about 30g of chocolate. Melt 70g chocolate gently in a small dry bowl over barely simmering water (or microwave in 20-second bursts), stirring until it reaches 45°C. Remove from heat, add the reserved 30g, and stir constantly until fully melted and chocolate cools to 31–32°C. (This is the tempering process: it ensures a glossy, snappy finish.)

Step 8: Glaze and Decorate

Pour tempered chocolate over cooled bars, smoothing with an offset spatula. Sprinkle with sliced almonds or a dusting of extra ground star anise, if desired. Let set at room temperature (do not refrigerate or chocolate may bloom) until firm, about 1 hour.

Step 9: Slice and Serve

Once chocolate is set, remove bars from the pan. Slice into 16 squares with a sharp knife, wiping between cuts for clean edges. Serve with festive tea or mulled wine.

Pro Tips

• Grind star anise fresh for the most vivid, aromatic flavor—sift after grinding to avoid woody fragments.
• Don’t skip chilling the dough! It ensures the bars hold their shape and layer cleanly.
• Temper chocolate patiently. Accurate temperatures = glossy, crisp finish; use a thermometer for best results.

Troubleshooting

Chocolate looks dull or streaked? Chocolate wasn’t properly tempered. Remelt and repeat tempering steps, ensuring the bowl and utensils are dry.

Bars are crumbly or dry? Dough may have been overbaked or too much flour added. Next time, check oven temp and measure flours by weight.

Variations

• Nut-Free: Substitute almond flour with finely ground sunflower seed meal for a nut-free version (flavor will be earthier).
• Different Jam: Try paleo-friendly cherry, blackcurrant, or plum jam for a new flavor profile.
• Extra Festive: Add a splash of orange zest or a pinch of ground clove for more holiday spice.

Storage

Store bars in an airtight container at cool room temperature for up to 3 days, or refrigerate (layers may soften slightly) for up to a week. For longer storage, freeze (well wrapped) for up to 1 month; thaw at room temperature before serving.

These bars capture the warmth, spice, and joyous color of an Austrian Christmas—now entirely paleo, and perfect for sharing with loved ones or savoring by the fire!