Linzertorte bars or biscuits recipe
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This is my traybake version of the classic Austrian linzertorte. You can also use a biscuit cutter to make individual sandwiched biscuits instead of bars (follow footnotes below).
Be the first to make this!
- 175g butter, softened
- 200g caster sugar
- 1 egg
- 1 teaspoon lemon zest
- 250g plain flour
- 80g ground almonds
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 350g raspberry jam
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Lightly grease a 28x18cm traybake tin.
- In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon zest. In another bowl, stir together the flour, ground almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The biscuit 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 tin.
- Press half of the dough into the bottom of the prepared pan. Spread the jam over the base. On a lightly floured surface, roll the remaining dough into long 'ropes' about 1 cm in diameter. Place ropes across the top of the jam in a lattice pattern.
- Bake 40 minutes or until top is golden. Let the traybake cool in the tin on wire rack. Slice into bars.
Linzertorte sandwiched biscuits:
After completing step 2: Roll the dough out to 3mm thickness and stamp out round biscuit shapes using a cutter. Use a smaller cutter to create a hole in the centre of half of the biscuits which will be used as the top layer. Place biscuits on a baking tray spaced 5cm apart.
Baking the biscuits:
Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow biscuits to cool completely. Spread jam on the tops of the solid biscuits and top with the biscuits that have centres cut out.
Reviews & ratingsAverage global rating:(58)
Reviews in English (45)
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.-15 Dec 2007
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.-26 Dec 2009
by Extra Foamy
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.-21 Dec 2005
Linzer Cookies Recipe & Video
The Linzertorte is believed to have originated in the City of Linz, Austria in the early 1700s. Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with black currant preserves and then topped with a lattice crust. Linzer Cookies use the same ingredients as a Linzertorte, only presented in a different way. That is, two almond flavored cookies are sandwiched together with a layer of jam. They are so pretty, with their top cookie dusted with a thin white coating of powdered sugar and a cutout so you can see the color of the jam. When the cookies are cut in a round shape with a round cutout in the center, they are known as Linzer "Eyes" (Linzer Augen).
Linzer Cookies: Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Place the almonds on a baking sheet and bake about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and once the nuts have cooled, place in a food processor, along with 1/4 cup (50 grams) white sugar, and process until finely ground.
In a separate bowl, whisk or sift together the flour, cinnamon, salt, and lemon zest.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground almonds and then the flour mixture. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).
Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (.5 cm) thick. Using a 3 inch (7.5 cm) cookie cutter (round, square, heart, etc.) cut out the cookies. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. Repeat with the second ball of dough. (Note: If you find the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape when baked.) Bake the cookies for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.
Assemble Cookies: Place the cut out cookies on a baking sheet and lightly dust the tops with powdered sugar. Spread a thin layer of jam on the bottom surface of the full cookie (top of cookie will face out). Place the cut-out cookie on top and gently sandwich them together. Using a small spoon or a piping bag, fill the cut-out with a little more jam.
The filled cookies will soften when stored. If you want the cookies to stay crisp, assemble the day of serving. The assembled cookies can be stored in the refrigerator, in an airtight container, for several days.
Makes about 26 - 3 inch (7.5 cm) Linzer Cookies.
First combine the flour, ground hazelnuts, icing sugar, lemon zest, cinnamon and a few gratings of whole nutmeg in a mixing bowl, then rub in the butter until the mixture is crumbly.
Stir in the egg yolks and form the mixture into a dough, then place it in a polythene bag and leave it in the fridge for 20 minutes to rest.
Pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking tray in to heat at the same time. Next, weigh a 5 oz (150 g) piece of the pastry dough and put it on one side. Then roll out the rest of the pastry on a lightly floured surface to a 10 inch (25.5 cm) round. Transfer this to the tin and, using your fingers, gradually ease the pastry up the side of the tin so that it stands up about 1/4 inch (5 mm) above the edge all around.
Next, for the filling, mix the jellied cranberry sauce or jelly with the lemon juice and spoon all but 2 tablespoons on to the pastry, smoothing it out evenly to the edge. Use the rest of the dough to make a lattice-work pattern on the top, with strips about 1/4 inch (5 mm) wide. Then go round the pastry edge with a fork, turning it over inside the edge of the tin to give about a ½ inch (1 cm) border all round.
Place the tin on the pre-heated baking tray and bake on a high shelf for 30 minutes, or until the pastry is golden brown. Sift icing sugar over the top and serve the torte warm or cold with whipped cream.
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.
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Linzertorte.
Ready to make this Linzertorte Recipe? Let’s do it!
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6 c Hulled, halved strawberries
-(or whole blackberries,
-raspberries or pitted
-plums, or peeled peaches).
3/4 1/4 c. granulated sugar (up
1 tb Lemon juice
1 Cinnamon stick about 2
1 c Flour
3 tb Sugar (up to 5)
2/3 c Ground unblanched filberts
6 tb Butter or margarine
2 Egg yolks -OR-
1 Whole egg
Fruit Filling: Combine all 4 ingredients in a 3 quart pan bring to a boil.
Reduce heat and cook until thick(45 minutes to an hour), stirring
frequently. Remove from heat, discard cinnamon stick and let cool to
Pastry: don’t be afaid to handle this…it is not sensitive to handling
like pie crust. It actually seems to benefit from it.
Stir together 1 cup flour, 3-5 T sugar, and 2/3 cup ground unblanched
filberts or almonds. Work 6 T butter or margarine into mixture with your
fingers until well blended. Stir in 2 egg yolks OR 1 whole egg with a fork
until dough holds together.( I use my food processor).
Separate 1/3 of pastry for the lattice top.
Press remaining pastry over bottom and sides of a 10 inch tart pan
evenly.Trim dough to flush with pan and prick all over with a fork. Bake 8
minutes at 350. Place pan on wire rack and pour in filling.
Divide reserved pastry into 10 pieces. Roll each piece into a 10 inch rope.
Crisscross ropes over filling to make a lattice. Trim ends even with pan.
Return tart to oven andbake 40 minutes or until crust is golden brown.
Place on wire rack and let cool completely cover with foil and let stand
at room temperature until next day. Just before serving, dust with powdered
sugar. Cut like a pie and serve.
I like to use apricots(when available). blackberries, and nectarines. I
wish I knew what olallieberries are and where to get them!
HOW TO MAKE LINZER COOKIES STEP BY STEP
Step 1 – Combine your cake crumbs, cake flour, cinnamon, baking powder, salt, and almond flour together with a whisk. (If you don’t have cake crumbs you can replace them with more almond flour) Set aside.
Pro-Tip: You can use any kind of nut flour for this recipe including hazelnut, pistachio or cashew!
Step 2 – In the bowl of your stand mixer, cream the butter and the sugar until it’s light and fluffy.
Step 3 – Add the room temperature egg and vanilla to your butter/sugar mixture and mix until it’s incorporated.
Step 4 – While mixing on low, add in your flour mixture and mix until the dough comes together. Don’t over-mix it.
Step 5 – Divide the dough into two flattened disks and refrigerate for an hour or overnight.
Classic Linzer Cookies
Linzer cookies are one of the most classic Christmas cookies ever. We love the combination of the flavorful, rich cookie and the sweet fruity jam. Got questions? We&rsquove got answers! Check &lsquoem out below.
Why do the cookies have to be so thin?
We know, it&rsquos kind of a pain. Since you&rsquore stacking the cookies, you want them super thin so the cookie-to-jam ratio is right. Any thicker than 1/8&rdquo per cookie will yield a hefty, dry cookie.
Can I use a different type of jam?
Definitely! Choose whatever jam you like best. If you&rsquod like to spice it up a bit, try stirring citrus zest into your jam after you microwave it. We have a feeling lemon zest + blueberry jam or lime zest + strawberry jam would be winning combinations.
Why do you have to roll the dough out before you refrigerate it?
Instead of rolling the dough out after it&rsquos rested in the fridge, we like rolling it out as soon as it comes together. Otherwise, you&rsquoll be wrestling with rock hard dough, which can often lead to cracking. Using this roll-out-first method means you can get right to cutting your cookies.
My cookies lost their shape in the oven. Why did this happen?
There are two reasons this might be an issue. One, is your dough thicker than 1/8&rdquo? If so, try rolling it out a bit more. Two, is your dough sticky and soft? If so, try popping your raw cookies (on the baking sheet) back into the refrigerator for 10 to 15 minutes to allow the butter to firm up again. Et voila, no more spreadage!
What do I do with the mini cookies that I cut out of the centers?
You&rsquove got options! Either gather up all those scraps and re-roll to cut out more cookies, or bake them as-is. We love snacking on the mini-cookies while we&rsquore preparing the big ones.
My powdered sugar is covering the jam! What do I do?
If you don&rsquot top your cookies with powdered sugar right away, the powdered sugar might sit on top of your jam instead of dissolving. Never fear! Simply wet the tip of your finger with some water and dab away the unwanted sugar.
Looking for a fast and easy cookie recipe? Try our sugar cookie bites instead!
Made these? Let us know how they went in the comment section below!
Editor's Note: The introduction to this recipe was updated on September 30, 2020 to include more information about the dish
How To Make Linzer Torte
You’ll need flour, hazelnuts, almonds, jam (preferably red currant), light brown sugar, butter, lemon zest, cloves, cinnamon, salt and some thinly sliced almonds for decoration. (The full list of ingredients including measurements can be found in the recipe card below.)
Add your blanched almonds to a blender.
Add the blanched hazelnuts to the almonds.
Add the light brown sugar.
And add the butter. I pre cut the butter in little cubes.
Use a pastry blender or two knifes to cut the butter into the other ingredients until crumbly.
When you have a crumbly mixture, add the egg.
Knead into a dough. When you can form the dough into a ball, wrap it in clingfilm and leave to rest in the fridge for at least 30 minutes.
Take about 2/3 of the the dough and press it into a 10 inch baking tin (26 cm).
Make sure you have a nice, thick edge of roughly half an inch (1 cm).
Add your jam, make sure to fully coat the bottom of the torte.
Cut the remaining dough into strips.
Add the strips to the torte and make a nice lattice pattern.
Brush the dough with some egg yolk.
Decorate the Linzer Torte with some thinly sliced almonds and bake in the oven for 30-60 minutes.
Doesn’t it look gorgeous? Just looking at the photo now makes me crave this delicious Linzer Torte again!
Linzer Cookies with Raspberry Jam
A traditional linzer cookie is spread with raspberry jam, however, other flavored jams or jellies are a good a substitute. I prefer jam over jelly because jam has real fruit and less sugar. Jelly is usually sweeter and contains fruit juice, sugar and pectin.
The Linzer cookie’s signature look, known as the “Linzer eye,” is the cut-out in the center of the top cookie to reveal the jam. This can be any shape—circle, heart, star, Christmas tree. The end of a frosting tip or small cookie cutters are the best tool to cut out these shapes.
Of course Linzer cookies wouldn’t be complete without a generous dusting of confectioners’ sugar. With it looking like snow and all, it’s perfect for holiday entertaining. Guests will no doubt be impressed by these cookie making skills.
Pro tip: If you are preparing for a holiday party, the Linzer cookie dough can be refrigerated a few days prior to entertaining. Bake the cookies the day before (or day of) the party and fill with jam. They will be ready to serve in no time!
Linzertorte -- or Linzer tart -- may be made into one large tart, several small ones or even sweet cookies. Whatever the presentation, what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet berry filling!
Hailing from Linz, Austria, this dessert takes several forms today (especially in North America). You can make one large tart, several small ones or make them into cookies. I've seen it made into bars, as well. Any way you slice it (pun intended) what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet raspberry or black currant filling!
Celiac.com Sponsor (A12):
Gluten-Free Tart Ingredients:
½ cup unsalted butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature
2/3 cup lightly packed brown sugar
1 large gg
½ cup toasted almonds, ground*
1 ½ cups Jules Gluten Free All Purpose Flour
1 tsp. gluten-free baking powder
1 tsp. cinnamon
½ tsp. salt
confectioner's sugar for dusting
*Toasting Almonds: Spread ½ cup raw almonds on an ungreased baking sheet, and toast in an oven preheated to 350 F for 12-15 minutes, or until golden brown, aromatic and not burned.
1 cup fresh or frozen and thawed raspberries
1/3 – 1/2 cup seedless raspberry jam
Beat butter and sugar with an electric mixer until light and fluffy. Add in egg and cream. Slowly stir in the dry ingredients: ground almonds, Jules Gluten Free All Purpose Flour, baking powder, cinnamon and salt. Mix until thoroughly incorporated. Shape dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky.
Preheat oven to 375 F (static) or 350 F (static).
Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or 4 small tart pans with removable bottoms. The dough will rise when baked, so keep this layer of dough thin. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. Bake tart pan(s) for 12 minutes then remove to a cooling rack.
With remaining dough, roll out onto a clean surface or baking mat lightly dusted with Jules Gluten Free All Purpose Flour or cornstarch. Roll to the thickness of a graham cracker – approximately 1/8 - inch thick. Use small cookie cutters to cut out shapes like hearts, circles, stars, leaves . if using small tart pans, use miniature cookie cutters if using one large tart pan, the cutters can be 1 - 3- inches.
Place cut out cookies onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set out to cool on a wire rack.
Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner and pourable. Once warmed, spoon jam over the centers of each tart, creating a 1/8 – inch thick layer of jam and berries. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts, 20-25 minutes for a larger tart. Arrange cookies on top of cooked, filled tart and dust with confectioner's sugar before serving.
Note: This recipe may also be used for making Linzer Cookies instead, by cutting cookies with a larger cutters and cutting one small hole in the center of every other cookie. Bake according to cookie directions above. When cooled, spread each cookie without a hole cut in the center with the raspberry filling top with a cookie with a hole cut out. Dust with confectioner's sugar before serving.