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Linzer Torte Cookies

Linzer Torte Cookies

k. anderson

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

Constance
31
12/15/2007

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, and a splash of vanilla extract. The lemon zest is a MUST for this recipe! The lemon flavor comes out beautifully and makes the cookie stand out. I opted for the cut-out method and used star cutters. I had to tweak the flour content to get the consistency to where it wasn't sticky and/or falling apart. I also chilled the dough for about half an hour before rolling and cutting out the shapes. I raised the temperature to 375 as well since my first batch seemed to puff up and ruin the star shape. Spreading the raspberry jam was very simple. Remember to spread a very thin layer and use a quality jam. Top with a bit of powdered sugar, and they're the perfect gift.

Denisa
25
12/27/2009

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 of the oven, but they soften with time. That's why we always made these a couple of weeks before Christmas. The dough was very easy to work with and the cookies came out looking great. They didn't puff up at all. They are very tasty as well. The trick to get them soft faster after they are assembled is to put them in an air-tight container with a few apple pieces overnight. Thank you for a great recipe.

Extra Foamy
19
12/21/2005

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 getting the ropes made though, but there's was no way I could roll them without the dough falling apart. They were thus a bit time consuming to make, but in the end, the taste was worth it. I think I may make these again soon.