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Linzer Torte Cookies

SUBMITTED BY: k. anderson PHOTO BY: Allrecipes

"These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays."
RECIPE RATING:
The reviewer gave this recipe 30 stars. This recipe average a 4.4 star rating.
Read Reviews (28)
Original recipe yield 30 cookies

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon lemon zest
  • 2 cups all-purpose flour
  • 3/4 cup blanched slivered almonds, ground
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup raspberry jam

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
  3. Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
  4. Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

FOOTNOTES

  • Variation
  • After completing step 2: Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes.
  • Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2006 by SVONESE
I'm German and these taste just like my grondmother's. They are great! And yes, they are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2003 by MSDELRAY
These are almost exactly as I remember them! I'm Hungarian and find myself longing for these... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2005 by IKERONIOUS
These cookies turned out very very tasty, and only lasted a day in my house. My only problem... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2003 by ESKMom
I thought this recipe sounded interesting but have to say I was VERY disappointed. An avid... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2006 by cathymurph
This is perfectly delicious! Everyone loves when I make this, and it is not hard. I toast my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2002 by THOIMAS
Delicious and quick - served it at a dinner party with whipped cream and raspberries on... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by fingers77
you might want to find the right instructions for these cookies!!!!!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2006 by Janka
These taste great! You just have to be patient and let the cookies soften. Many "European"... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2005 by Aussie Chef
I had the best Linzer cookies at the Java Hut in Vancouver, Canada, when we lived there last... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2005 by NESSAKAY