These Linzer torte cookie bars are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.
Linzer Torte Cookies Recipe
These Linzer torte cookie bars are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.
Ingredients
- 1 cup white sugar
- ¾ cup unsalted butter softened
- 1 large egg
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- ¾ cup blanched slivered almonds ground
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking pan.
- Cream sugar and butter together in a medium bowl with an electric mixer. Beat in egg and lemon zest.
- Stir flour, ground almonds, cinnamon, and cloves together in a separate bowl. Gradually stir dry ingredients into wet ingredients. Dough will be stiff and may need to be kneaded by hand in order to come together.
- Divide dough in half. Press one half into the bottom of the prepared pan. Place remaining half onto a lightly floured surface and roll it with your hands into a long, 1/2-inch diameter rope.
- Spread jam over the dough in the pan. Cut dough rope into lengths and arrange them across the jam in a lattice pattern.
- Bake in the preheated oven until top crust is golden, about 40 minutes.
- Remove from the oven and set the pan on a wire rack to cool before cutting into 1×2-inch bars.
Notes
Cut-Out Cookie (Windowpane) Variation:
After completing Step 3, roll dough to a thickness of 1/8 inch and cut into rounds using a cookie cutter. Place cookies 2 inches apart onto parchment-lined baking sheets. Cut a smaller circle out of the center of 1/2 of the cookies. Bake in the preheated oven until firm and light brown at the edges, 10 to 12 minutes. Remove from the oven and allow to cool completely. Spread jam on top of the cooled, solid cookies, then sandwich cut-out cookies over top.
