Photo of Linzer Bars by WW

Linzer Bars

Points® value
Total Time
50 min
20 min
30 min
This delicate, sponge-cake-like cookie is covered with raspberry jam and topped with a layer of slightly sweetened meringue that turns golden-brown as it cooks.


Reduced-calorie margarine

¼ cup(s), softened

Unpacked brown sugar

½ cup(s)

Raw egg

1 large

Uncooked egg yolks

2 large

All-purpose flour

1 cup(s)

Fat-free skim milk

3 tbsp(s)

Almond extract

2 tsp(s)

Baking powder

1 tsp(s)

Table salt

¼ tsp(s)

Ground cloves


Egg whites

4 serving(s), large, at room temperature

Fresh lemon juice

1 tsp(s)


½ cup(s)


1 cup(s), seedless, raspberry


  1. Heat oven to 375ºF. Lightly coat a 9- x 13-inch baking pan with cooking spray.
  2. Cream margarine in a medium bowl; add brown sugar, beating well. Add next eight ingredients; mix well.
  3. Spread batter evenly into pan (batter will be thin in pan). Bake until a wooden pick inserted in the centre comes out clean, about 15 to 20 minutes.
  4. Meanwhile, using an electric mixer, beat egg whites in a large bowl at high speed until foamy. Add lemon juice; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside.
  5. Spread jam over hot crust and then spread egg whites carefully over jam; bake until meringue is golden brown, about 15 to 20 minutes. Allow to cool completely before cutting into 20 bars.