A Linzer Torte is a Austrian dessert named for the city Linz and is one of the oldest recipes in the world. It's a holiday classic in Austria, Germany, Switzerland, and Hungary. I've not only made the torte, but last Christmas, I made a cookie bar in honor of this delicious combination. Raspberry jam, hazelnuts, lemon and cinnamon are the flavors most associated with the torte and I kept that in mind when I baked this easy version.
However, instead of the usual raspberry jam, I decided to substitute a product I found in the King Arthur Flour Catalogue,
jammy bits. I've used them before in cookies and muffins, so I thought they'd be the perfect--and I was right! Normally, I've told my daughters if you don't have an ingredient, don't make that recipe; in this case it's the exception to my rule.
Easy Linzer Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups light brown sugar, packed
1/3 + 2 T granulated sugar
2 large eggs
zest of one lemon
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup + 1 T ground hazelnuts (or hazelnut flour)
2 1/4 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 cup Raspberry Jammy Bits
3/4 cup coarsely chopped hazelnuts
Preheat oven to 350F-degrees. Line a baking sheet with parchment and set aside.
In a stand mixer, using the paddle attachment, cream the butter and sugars thoroughly. Add the lemon zest, vanilla extract and cinnamon and beat again. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl between additions.
Add the ground hazelnuts along with the rest of the dry ingredients and mix to combine on medium speed.
Stir in the chopped hazelnuts and raspberry jammy bits. Use a 1/4-cup scoop to measure up the dough and place it on the prepared baking sheet, about 2 inches apart.
Bake in the preheated oven for 12 minutes, rotating the pan half-way through the baking time. Remove from the oven and use a "meat mallet" and press the design into the warm cookies.
I did this because the usual design in a Linzer Torte is made by creating a "lattice" pattern with the dough. If you don't have a meat mallet, you could use a fork to "cross hatch" a design close to this.
Allow the cookies to cool about 5 minutes, then remove them to a rack to cool completely. The recipe makes about 25 3-inch cookies.
The day started off grey and rainy off and on, but warm cookies and a nice cup of tea or as in my sister's case, coffee at 3 p.m., would brighten any dreary day. Enjoy!
