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.
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How to make
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, 1 at a time, and almond extract; continue beating until well mixed. Add flour and 1 cup ground almonds; beat at low speed until well mixed.
Divide dough in half. Wrap each half in plastic food wrap, rolling each out into 4-inch log. Refrigerate 2 hours or overnight until firm.
Tip: Wrapping Dough
Heat oven to 350°F.
Divide 1 dough log into 4 equal pieces. Roll out each piece into 6-inch log on lightly floured surface. Place each piece onto large parchment-lined cookie sheet. Pat each log into 1 1/2-inch-wide strip. Press 1-inch-wide indentation lengthwise down center of each strip using finger. Spoon 1-2 tablespoons fruit spread into indentation of each log. Bake 15-18 minutes or until edges are lightly browned.
Tip: Filling Dough
Sprinkle with sliced almonds. Cut diagonally into 1-inch pieces while cookies are still warm. Cool completely on cookie sheet. Repeat with remaining dough, jam and almonds.
Tip: Cutting Cookies
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