Linzer Torte Cookies
These Linzer torte cookie bars offer a delightful twist on the traditional Austrian dessert. They are made from a stiff dough of ground almonds, flour, and warming spices, which is pressed into a pan and topped with raspberry jam. A portion of the dough is rolled into ropes to create a classic lattice pattern on top before baking. Once cooled, the large slab is sliced into individual bars for serving. This method provides all the flavour of the original torte in a convenient, shareable form.
Ingredients
- 1 cup white sugar
- 0.75 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 0.75 cup blanched slivered almonds, ground
- 1 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 1 cup raspberry jam
Method
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking pan.
- In a medium bowl, use an electric mixer to cream the butter and sugar together. Mix in the egg and lemon zest until combined.
- Combine the flour, ground almonds, cinnamon, and cloves in another bowl. Gradually add this dry mixture to the wet ingredients, stirring to incorporate. The resulting dough will be stiff. you may need to knead it briefly by hand to bring it together.
- Split the dough into two equal halves. Firmly press one half into the base of your prepared pan. On a lightly floured surface, roll the other half into a long rope about 1/2-inch in diameter.
- Evenly spread the raspberry jam over the dough layer in the pan. Cut the dough rope into sections and arrange them over the jam to form a lattice design.
- Bake in your preheated oven for about 40 minutes, until the top crust turns a golden colour.
- Take the pan from the oven and place it on a wire rack. Allow it to cool completely before slicing into 1x2-inch bars.
Nutrition (per serving)
Calories114 kcal
Fat5 g
Protein1 g
Sodium3 mg
Recipe details
CategoryDessert
Cuisineaustrian
Authork anderson
