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Linzer Torte Cookies
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Delicious twist on Austrian Linzer torte as cookie bars with lattice top or fun shapes using cutters.
Ingredients:
  • 0.75 cup blanched slivered almonds, ground
  • 0.125 teaspoon ground cloves
  • 1 cup raspberry jam
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 7x11-inch baking pan.
  • In a medium bowl, combine sugar and butter, using an electric mixer to create a creamy mixture. Add egg and lemon zest, beating well until fully incorporated.
  • Mix flour, ground almonds, cinnamon, and cloves in a separate bowl. Slowly incorporate dry ingredients into wet ingredients until dough is stiff; knead by hand if necessary to combine.
  • Divide the dough in half. Press one half into the bottom of the pan and roll the other half into a long, 1/2-inch diameter rope on a lightly floured surface.
  • Spread a generous layer of jam over the dough in the pan and create a lattice pattern by cutting the dough rope into lengths and arranging them on top of the jam.
  • Bake until the top crust turns golden brown for approximately 40 minutes in the preheated oven.
  • Take the pan out of the oven and cool on a wire rack before slicing into 1x2-inch bars.

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