Store in an airtight container at room temperature for up to 4 days. Bar Recipes Linzer Torte Bars (Cookie Exchange Quantity) Linzer Torte Bars (Cookie Exchange Quantity) (29) 0 Questions. Remove from oven and cool completely on a wire rack before cutting into bars. Break up the reserved crust mixture into crumbs with your fingers and sprinkle evenly over the jam layer.īake for another 22-25 minutes, until the jam bubbles around the edge of the pan and the topping looks set the bars won’t brown except at the edges. Remove the crust from the oven and spread it evenly with the jam. While the crust is baking, make the filling: place jam and lemon zest in a small saucepan over low heat and stir until smooth and just hot. Bake for 15-17 minutes, until the edges are golden and the middle is set. Reserve 1 cup mixture for topping and spread remaining mix in the bottom of the baking pan, pressing it flat with your fingers to get an even layer. Add almond flour and flour, mixing until just combined.
Add egg and beat well, scraping the sides and bottom of the bowl a few times. To make the crust and topping, cream the butter, sugars, salt, vanilla, baking powder, cinnamon, and almond extract until fluffy. This is one of my favorite recipes I’ve made in a while, and I look forward to making them again. The end result is a wonderful combination of flavor and texture that is part pastry, part cookie. I used almond flour instead of ground hazelnuts, but you could swap hazelnuts or even walnuts for the nut flour in this recipe. And the bar version, thanks to the geniuses at King Arthur Flour, is an easy, tasty twist on both the pastry and the cookie. The linzer cookie is adapted from the tart with similar ingredients. Granted, these things are all delicious on their own, but together in bar form you get a whole new level of flavor.Ī linzer torte is actually a pastry from the Austrian city of Linz, involving crust made with ground hazelnuts and a jam filling. Until I made these linzer cookie bars, I had no idea how delicious the combination of almonds, cinnamon, raspberry jam, and lemon zest could be. You may have to chill it after rolling it out so that it will be easier to cut.I’ve never had a linzer torte, or even a linzer cookie. NOTE: Keep dough as cold as possible for easier handling.Heavily dust the cut out hearts with powdered sugar and then sandwich the 2 halves together. Lay hearts upside down and top with with a coating of jam on each.Bake both batches for 10 – 15 minutes or until light brown. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.Arrange them on a parchment lined sheet leaving about and inch of space between them.
You should now have about 12 circles (HEARTS). Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. With a 2 1/2 inch cookie cutter, cut as many circles (OR HEARTS LIKE I DID) from the sheet as you can.
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