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.
Preparation Details
Prep Time: Not available
Cook Time: Not available
Total Time: Not available
Servings: 38
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
Steps
- 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.
