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“Linzer Torte originated in Linz, Austria. Here is the same tart, but in an easy cooking form.”
READY IN:
1hr 17mins
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, softened
  • 34 cup sugar
  • 2 eggs
  • 12 teaspoon almond extract
  • 2 12 cups flour
  • 1 cup blanched slivered almond, ground
  • 1 (10 ounce) jar strawberry jelly (I prefer raspberry spread) or 1 (10 ounce) jar raspberry jelly (I prefer raspberry spread)
  • 12 cup sliced almonds

Directions

  1. Combine butter and sugar in a large mixer bowl.
  2. Add eggs and almond extract until well mixed.
  3. Reduce speed to low when adding flour and ground nuts.
  4. Divide dough into 8 equal parts.
  5. Roll each part into an 8-inch log on a lightly floured surface.
  6. Wrap in plastic food wrap; refrigerate until firm about 2 hours.
  7. Heat oven to 350 degrees.
  8. Place logs on cookie sheets.
  9. Pat each log into 2-inch wide logs.
  10. Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon.
  11. Bake for 17-19 minutes or until edges are lightly browned.
  12. Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices.
  13. Cut diagonally into 1-inch pieces while cookies are still warm.
  14. Cool completely on cookie sheet.

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