Linzertorte originated in Linz, Austria. It's a rich tart consisting of a butter and nut pastry, spread with preserves, usually raspberry. Here is the same tart, but in an easy cookie form.
1 cup Land O Lakes® Butter softened
3/4 cup sugar
2 large Land O Lakes® Eggs
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 cup ground blanched slivered almonds
1 (10-ounce) jar strawberry or raspberry all-fruit spread
1/2 cup sliced almonds
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed. Add flour and 1 cup ground nuts; beat at low speed until well mixed.
Divide dough into 8 equal parts. Roll each part into 8-inch log on lightly floured surface. Wrap in plastic food wrap; refrigerate 2 hours or overnight until firm.
Heat oven to 350°F.
Place 4 logs onto large ungreased cookie sheet. Pat each log into 2-inch wide strip. Press 1-inch wide indentation lengthwise down the center of each strip using back of spoon. Bake 17-19 minutes or until edges are lightly browned.
Spoon 2 tablespoons fruit spread into indentation of each log; sprinkle with almond slices. Cut diagonally into 1-inch pieces while cookies are still warm. Cool completely on cookie sheet. Repeat with remaining dough, jam and almonds.
Explore reviews fromour online community
I sprinkle the nuts after I cut the strip. Much easier to cut without the nuts in the way.
Very good ,taste like short bread cookie.I love anything raspberry and these will do the trick for a little something sweet with a nice cup of coffee.YUM !!