Linzer Torte Cookies

Linzer Torte Cookies

40

"These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays."
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Ingredients

servings 288 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

40
  1. 50 Ratings

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Most helpful positive review

This is a great Linzer Torte recipe! I tweaked the recipe and instructions a bit. I didn't have any almonds or cloves on hand, so I substituted with more flour, just a little more of cinnamon, a...

Most helpful critical review

I thought this recipe sounded interesting but have to say I was VERY disappointed. An avid baker, perhaps my taste is too picky, but I found this cookie very dry (following the recipe exactly)....

This is a great Linzer Torte recipe! I tweaked the recipe and instructions a bit. I didn't have any almonds or cloves on hand, so I substituted with more flour, just a little more of cinnamon, a...

This is a great recipe. I am from Eastern Europe so we made these growing up, but this recipe is actually much better than the one we had. The cookies are supposed to be dry when they come out o...

These cookies turned out very very tasty, and only lasted a day in my house. My only problem was the whole rolling out of the ropes thing - it just wasn't happening with my dough. I did end up...

I just finished making a double batch of these cookies and I must say that I am very proud of my efforts. The cookies are beautiful, and the taste is exceptional. I didn't blanch the almonds, ...

These are almost exactly as I remember them! I'm Hungarian and find myself longing for these exceptionally hard to find "goodies". These are just great---and NO, they're not meant to be chew...

I thought this recipe sounded interesting but have to say I was VERY disappointed. An avid baker, perhaps my taste is too picky, but I found this cookie very dry (following the recipe exactly)....

I'm German and these taste just like my grondmother's. They are great! And yes, they are suppose to be dry :)

These taste great! You just have to be patient and let the cookies soften. Many "European" Christmas cookies are quite hard after baking, but they're supposed to last longer, and usually get bet...

This is perfectly delicious! Everyone loves when I make this, and it is not hard. I toast my almonds before I grind them for an even nuttier flavor!