Cookbook:Linzer Torte Bar Cookies
| Linzer Torte Bar Cookies | |
|---|---|
| Category | Cookie recipes |
| Yield | 32 bar cookies |
| Energy | 240 calories |
| Time | 45–60 minutes |
| Difficulty | |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Linzer torte bar cookies are quick, easy cookies that offer flavors reminiscent of the famous Linzer torte, but with much less work.
Ingredients
| Ingredient | Volume | Weight |
|---|---|---|
| Butter, slightly softened | 1½ cup (3 sticks) | 340 g |
| White granulated sugar | 2 cups | 400 g |
| Unsweetened cocoa | 4 tsp (20 ml) | 7 g |
| Salt | ¼ tsp (2.5 ml) | |
| Ground cloves | ¼ tsp (1.25 ml) | |
| Ground cinnamon | 2 tsp (10 ml) | |
| Whole eggs | 3 | |
| Hazelnut flour (ground whole hazelnuts/filberts) | 3 cups | 250 g |
| All-purpose flour | 2½ cups | 300 g |
| Fruit preserves, preferably raspberry or apricot | 1 cup | 300 g |
Equipment
- Mixing bowl
- Stand mixer (optional)
- Cake pan or rimmed baking sheet at least 1 inch (2.5 cm) deep – quarter sheet size (9x13 inches, 33 x 23 cm)
Procedure
- Preheat oven to 350 °F (175°C, gas mark 4—moderate).
- Put the butter in a large mixing bowl, and beat it with an electric mixer for about 30 seconds. Alternatively, beat it with a wooden spoon until soft.
- Beat in the sugar, cocoa, salt, cloves, and cinnamon, scraping the bowl as needed, until you have a smooth, dark mixture.
- Beat in the eggs.
- Stir in the flour and hazelnut flour. If the butter was cold when you started, this step may be difficult.
- Spread about three-quarters of the cookie dough in the baking pan, reserving the remaining quarter for the topping.
- Spread the fruit preserves evenly over the raw dough in the baking pan.
- Drop the remaining cookie dough by spoonfuls on top of the fruit preserves. If desired, these can be flattened using the back of a spoon, wet fingers, or the waxed paper wrappers from the butter.
- Bake in the preheated oven for about 35 minutes, until a wooden toothpick comes out clean.
- Cool in the pan. Cut into 32 bars (4x8 grid).
Notes, tips, and variations
- You can use gluten-free flour substitutes. Avoid high-gluten bread flours.
- You can replace up to half the sugar with a sugar substitute.
- You can substitute other kinds of nut flours/nut meal.
- If you halve the recipe, use one whole egg and one egg yolk. Bake in a 7x11-inch pan, an 8x8-inch square pan, or a 9-inch round pan.
- If desired, the bars can be decorated by sifting a small amount of powdered sugar over the pan just before cutting them.
- Store at room temperature or in the refrigerator for a few days. Freeze for longer periods.