Name: Viennese Linzer Squares
Yield: Makes one 9 x 13 x 2-inch pan, about twenty-four 2-inch squares
Cuisine: Austrian
Ingredients: 1 cup seedless raspberry preserves or jam; Confectioners’ sugar for finishing; 1 ounce (about ¼ cup) sliced almonds; 1½ teaspoons baking powder; ½ teaspoon ground cloves; 2 large eggs; 16 tablespoons (2 sticks) cold unsalted butter, cut into 16 pieces; 2½ cups all-purpose flour; 6 ounces (about 1½ cups) whole unblanched hazelnuts, finely ground in the food processor; 1 cup granulated sugar; 1½ teaspoons ground cinnamon

Preparation info

Makes one 9 x 13 x 2 inch pan, about
twenty-four
2-inch squares

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

The combination of rich, spicy dough is excellent with the slight sharpness of the raspberry preserves. This is an adaptation of an authentic Viennese recipe so the result is a cakey-textured torte. Really, the only difference between this and a typical Linzertorte is the shape.

I adapted this from the bible of Viennese baking, Wiener Süss-speisen (“Viennese Sweets”) (Trauner Verlag, Linz, Austria, 1968) by Eduard Mayer.