Think of these as the express version of a 17th-century Austrian classic: the Linzer torte. The original is a fancy almond latticed shortcrust cake and red currant jam. Ours? Raspberry jam, buttery crust, zero royal baking appointments required. It’s tradition, streamlined.
Ingredients
- 6 Tbsp unsalted butter, room temperature
- 3 Tbsp + 1 tsp granulated sugar
- 1 large egg yolk
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup all purpose flour
- ½ cup almond flour
- ¼ tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- ¼ cup raspberry jam
Directions
- In a medium or stand mixer bowl, beat butter and sugar on medium speed until light and fluffy, about 15 seconds, scraping as needed. Add egg yolk and extracts and mix until combined, scraping as needed.
- In a separate bowl, whisk flours, salt and spices. Add to butter mixture and mix until just combined.
- On floured parchment, divide dough in half and roll into 11″ x 3/4″ logs. Transfer logs to a baking sheet with parchment.
- Use a wooden spoon handle to create a 1/4″ deep channel down each log, widening them to 1 1/2″. Refrigerate uncovered for 30 minutes. Preheat oven to 375°.
- After chilling, fill each channel with raspberry jam. Bake for 18-20 minutes until logs are golden and jam bubbles. Cool completely on baking sheet, about 35 minutes.
- Cover jam with parchment and dust logs with confectioners’ sugar. Slice diagonally into 1/2″ cookies.