Lattice Jam Topped Linzer(Cookie From Austria)
A delightful Austrian treat featuring buttery cookie base topped with a vibrant raspberry jam and lattice crust, perfect for tea parties or festive occasions.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, salt, and cinnamon.
- Stir in the brown sugar and cut in the butter until the mixture is crumbly.
- Add the beaten egg and ground almonds; mix well, saving half of the mixture for the lattice top.
- Press the remaining mixture into a 9 x 9 x 2-inch pan or a spring-form cake pan to form the base.
- Spread the red raspberry jam evenly over the pressed mixture.
- Combine the reserved crumb mixture and sprinkle it over the jam to create a lattice pattern.
- Mix the egg yolk with water and brush it over the top before baking.
- Bake until golden and set, then cool before serving.
Tips & Substitutions
For a nuttier flavor, consider toasting the blanched almonds before grinding them. If you don't have red raspberry jam, any berry jam will work well as a substitute. To achieve a crisper texture, ensure the butter is chilled when cutting it into the dry ingredients. This recipe can be made gluten-free by using a gluten-free all-purpose flour blend.
Serving Suggestions
These Linzer cookies are delightful on their own or dusted with powdered sugar for an elegant touch. They pair beautifully with a cup of tea or coffee. For a special dessert, serve alongside a scoop of vanilla ice cream or with slices of Chocolate And Raspberry Cake.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer bag, where they can last for up to 2 months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lattice Jam Topped Linzer(Cookie From Austria) contains roughly 1042 calories, with 13g protein, 138g carbohydrates, and 51g fat. It is an excellent source of calcium (45% of the Daily Value), protein (25% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1318mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. This allows the flavors to meld and makes it easier to handle when you're ready to bake. Just let it sit at room temperature for a few minutes before rolling out.
What can I use if I don't have blanched almonds?
If you don't have blanched almonds, you can substitute with ground walnuts or hazelnuts for a different flavor. Alternatively, you can use almond flour, but reduce the amount slightly since it is denser than whole almonds.
How do I know when the cookies are done baking?
The cookies are done when they turn a golden brown on top and are set in the center. Keep an eye on them during the last few minutes of baking to prevent over-baking, as they can quickly go from perfectly baked to overly dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).