Strawberry Linzer Bar Cookies
* To cook the eggs, put them in a small pot and cover with water. Bring to a boil. Boil for one minute. Turn off the heat, cover and let sit 12 minutes. Drain water and cool the eggs in an ice bath. Peel the eggs and separate the yolk from the whites. Raspberry jam may be substituted for strawberry.
The Linzer torte is the oldest known cake recipe in the world, dating back to 1653 in the city of Linz, Austria. It is so delectable – no wonder it has lasted this long! While this easier cookie version is made with strawberry jam, it can also be assembled with the more traditional choice of raspberry jam.
Yield: PrintIngredients
1/2 cup hazelnuts, toasted
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons sugar
4 ounces (8 tablespoons) unsalted butter, softened
Grated zest from 1 lemon
2 hardboiled egg yolks*
1 teaspoon vanilla extract
3/4 cup strawberry jam
Directions
- Combine the hazelnuts, flour, baking powder, salt and sugar in a food processor. Process until the hazelnuts are finely chopped.
- Stop the machine and add the butter, lemon zest, hard boiled egg yolks and vanilla extract. Process until it comes together into a ball. This happens quickly. Chill for 30 minutes for the dough to firm up slightly. This will make it easier to work with.
- Preheat the oven to 350°F.
- Divide the dough into two pieces, one two-thirds of the dough and the other one-third. Press the large piece of dough into the bottom of an 9x13-inch cake pan, evenly pressing it across the pan. (You can put a piece of plastic wrap between the dough and your fingers if you prefer.)
- Spread the strawberry jam on top of the dough.
- Divide the remaining piece of dough into 5 or 6 sections. On lightly floured board roll the dough into strips ¼ inch wide. Diagonally place the strips on top of the jam in a lattice pattern. You can piece together strips. Bake for 25-30 minutes until the jam is set and the crust is golden brown. Cool completely and then cut into 2-inch bars.
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