Photo of Raspberry squares by WW

Raspberry squares

Points® value
Total Time
1 hr 5 min
15 min
50 min
Linzertorte is a must-have at Christmas in Austria. Our spin on this classic doesn’t have the usual pastry lattice and is loaded with extra juicy, fruity topping instead


Plain White Flour

170 g

Icing Sugar

70 g, 55g + 1 tbsp for decoration


115 g, unsalted

Moroccan almond extract

½ teaspoon(s)

Raspberry preserve

320 g

Frozen Mixed Berries

250 g


1 portion(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the flour, 40g icing sugar, butter and almond extract in a food processor. Pulse to combine, breaking up the butter into pea-size pieces.
  2. Pour the flour mixture into a 29cm x 19cm ungreased rectangular baking dish. Smooth out into an even layer and tap with the back of a spatula to form a crust. Bake for about 20 minutes, until the crust just starts to turn golden.
  3. Meanwhile, put the jam and frozen raspberries in a pan over a medium heat. Cook for 3-5 minutes, stirring occasionally, until the jam is runny and the raspberries have thawed.
  4. When the crust is ready, pour the raspberry mixture over the top and smooth into an even layer. Bake in the oven for 20-25 minutes, until set.
  5. Remove from the oven and leave to cool in the dish until just warm. Cut into 24 squares, remove from the dish and place on a wire rack. When the raspberry bars are completely cool, add a fresh raspberry to each one and dust with the remaining icing sugar.


Redcurrants, blackcurrants or even cranberries work well on these open-faced pastry squares