Viennese Linzer Squares

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.