Best Linzer Torte Cookies Recipe | Classic Austrian Delight
Linzer Torte Cookies are a delectable version of the classic Austrian dessert, Linzer Torte. With a nutty dough, sweet raspberry jam, and a beautiful lattice top, these cookies are perfect for the holidays or any special occasion. Their unique flavor and elegant appearance make them a standout treat that everyone will love.
Table of Contents
The Best Linzer Torte Cookies
When it comes to festive cookies, Linzer Torte Cookies are a timeless favorite. The combination of ground almonds, cinnamon, cloves, and tangy raspberry jam creates a flavor profile that’s both rich and refreshing. These cookies are not only delicious but also visually stunning, making them a perfect addition to your holiday cookie platter.
Notes on Ingredients
- White Sugar: Adds sweetness to the dough and helps achieve a light texture.
- Unsalted Butter: Provides richness and moisture, making the cookies tender.
- Egg: Acts as a binder and adds structure.
- Lemon Zest: Adds a subtle citrusy note that complements the almonds and jam.
- All-Purpose Flour: Forms the base of the dough.
- Blanched Slivered Almonds: Ground to create a nutty flavor and texture.
- Ground Cinnamon and Cloves: Add warmth and depth to the cookies.
- Raspberry Jam: Provides a sweet and tangy filling that pairs perfectly with the nutty dough.
How to Make Linzer Torte Cookies
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) and grease a 7×11-inch baking pan.
- Prepare the dough: In a medium bowl, cream together the sugar and softened butter with an electric mixer. Beat in the egg and lemon zest until well combined.
- Combine the dry ingredients: In a separate bowl, stir together the flour, ground almonds, cinnamon, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. You may need to knead the dough by hand to bring it together.
- Shape the dough: Divide the dough in half. Press one half into the bottom of the prepared pan. Roll the remaining half on a lightly floured surface into a long, 1/2-inch diameter rope.
- Add the filling and lattice: Spread the raspberry jam over the dough in the pan. Cut the dough rope into lengths and arrange them over the jam in a lattice pattern.
- Bake: Bake in the preheated oven until the top crust is golden, about 40 minutes. Remove from the oven and place the pan on a wire rack to cool completely before cutting into 1×2-inch bars.
- Cut-Out Cookie (Windowpane) Variation: For a different presentation, roll the dough to a thickness of 1/8 inch and cut into rounds using a cookie cutter. Place the cookies 2 inches apart on parchment-lined baking sheets and cut smaller circles out of the center of half the cookies. Bake until firm and light brown at the edges, 10 to 12 minutes. Cool completely before spreading jam on the solid cookies and sandwiching with the cut-out cookies.
How to Serve Linzer Torte Cookies
These cookies are perfect for serving at holiday gatherings, tea parties, or as a special treat with your favorite hot beverage. Their beautiful lattice tops and rich flavors make them a delightful addition to any dessert table.
How to Store Linzer Torte Cookies
Store Linzer Torte Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a sealed container for up to three months. Thaw at room temperature before serving to enjoy their full flavor and texture.
Nutrition Information
| Amount per serving | % Daily Value |
|---|---|
| Calories | 115.23 kcal (6%) |
| Total Fat | 5.19 g (7%) |
| Carbs | 16.36 g (6%) |
| Sugars | 10.88 g (12%) |
| Protein | 1.5 g (3%) |
| Sodium | 3.1 mg (0%) |
| Fiber | 0.5 g (2%) |
| Saturated Fat | 2.34 g (12%) |
| Trans Fat | 0 g (-) |
| Monounsaturated Fat | 2.02 g (-) |
| Polyunsaturated Fat | 0.54 g (-) |
| Cholesterol | 14.17 mg (5%) |
| Calcium | 10.36 mg (1%) |
| Magnesium | 9.42 mg (3%) |
| Potassium | 29.29 mg (1%) |
| Iron | 0.43 mg (3%) |
| Zinc | 0.15 mg (2%) |
| Phosphorus | 24.55 mg (4%) |
| Vitamin A | 34.61 mcg (4%) |
| Vitamin C | 0.07 mg (0%) |
| Thiamin B1 | 0.06 mg (5%) |
| Riboflavin B2 | 0.06 mg (4%) |
| Niacin B3 | 0.49 mg (3%) |
| Vitamin B6 | 0.01 mg (1%) |
| Folic Acid B9 | 21.28 mcg (11%) |
| Vitamin B12 | 0.02 mcg (1%) |
| Vitamin D | 0.03 mcg (1%) |
| Vitamin E | 0.8 mg (7%) |
| Vitamin K | 0.36 mcg (0%) |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs about Linzer Torte Cookies
Can I use different types of jam?
Absolutely! While raspberry jam is traditional, you can experiment with other flavors like apricot, strawberry, or blackberry.
How can I prevent the dough from sticking?
Use confectioners’ sugar or flour to dust your work surface and rolling pin. If the dough becomes too soft, refrigerate it briefly to firm up.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature before rolling and shaping.
Why did my lattice top sink into the jam?
Ensure your dough ropes are thick enough and that the dough is well-chilled before arranging the lattice. This will help them hold their shape during baking.
The Best Linzer Torte Cookies
Ingredients
- 1 cup white sugar
- ¾ cup unsalted butter softened
- 1 large egg
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- ¾ cup blanched slivered almonds ground
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking pan.
- Cream sugar and butter together in a medium bowl with an electric mixer. Beat in egg and lemon zest.
- Stir flour, ground almonds, cinnamon, and cloves together in a separate bowl. Gradually stir dry ingredients into wet ingredients. Dough will be stiff and may need to be kneaded by hand in order to come together.
- Divide dough in half. Press one half into the bottom of the prepared pan. Place remaining half onto a lightly floured surface and roll it with your hands into a long, 1/2-inch diameter rope.
- Spread jam over the dough in the pan. Cut dough rope into lengths and arrange them across the jam in a lattice pattern.
- Bake in the preheated oven until top crust is golden, about 40 minutes.
- Remove from the oven and set the pan on a wire rack to cool before cutting into 1×2-inch bars.
This comprehensive guide ensures your Linzer Torte Cookies turn out perfectly every time, delighting anyone who tastes them. Happy baking!
