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
- white sugar: 1 cup
- unsalted butter: 0.75 cup (softened)
- egg: 1 piece
- lemon zest: 1 tsp
- all-purpose flour: 2 cups
- blanched slivered almonds, ground: 0.75 cup
- ground cinnamon: 1 tsp
- ground cloves: 0.125 tsp
- raspberry jam: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
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Cream sugar and butter together in a medium bowl with an electric mixer. Beat in egg and lemon zest.
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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.
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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.
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Spread jam over the dough in the pan. Cut dough rope into lengths and arrange them across the jam in a lattice pattern.
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Bake in the preheated oven until top crust is golden, about 40 minutes.
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Remove from the oven and set the pan on a wire rack to cool before cutting into 1x2-inch bars.
