Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Linzer Squares Tested Recipe

Printer Friendly Page

Linzer Squares Recipe

Linzer Squares have two delicious layers of rich and buttery, nut flavored pastry sandwiched together with preserves. What makes these squares so beautiful is the lattice design of the top crust which allows you to see the ruby red raspberry preserves underneath. I love the earthy flavor of the nut pastry which includes ground nuts (almonds and/or hazelnuts), ground cinnamon, cloves and nutmeg. The pastry also includes a little cocoa powder which stains the pastry a lovely golden brown.

A Linzer Torte looks Old World to me and, in fact, the Linzer Torte comes from Linz, Austria. Rick Rodgers tells us in 'Kaffeehaus' that printed recipes for this torte started to appear in the early 1700s. As far as recipes go, this one has definitely stood the test of time as it is still made with ground almonds, sugar, butter, flour, and egg yolks. One change that has come about, is the use of ground hazelnuts which I think only improves the flavor of the already delicious crust. The other change is what preserves are used to fill a Linzertorte. For while tradition tells us to use black currant, in North America we like to use raspberry preserves although apricot and cranberry do make the occasional appearance.

I started making this dessert in bar form when I wanted something casual to take to a potluck supper. I adapted this recipe from Beatrice Ojakangas' "The Great Holiday Baking Book" and it is wonderful. This recipe is a little different from the Linzer Torte recipe on the site in that it has a little cocoa powder added to the dough. While using just 1 tablespoon may only add a touch of flavor, what it does do is turn the dough a pretty dark brown color which complements the dark red color of the raspberry preserves. The one thing I have found with Linzer Squares, as well as with the Linzer Torte, is that these desserts need to be made at least a day or two before serving so their flavors have time to soften and mingle.

Related Recipes You May Like

Linzer Torte

Linzer Cookies

Speculaas

Raspberry Oatmeal Squares

Shortbread Cookies filled with Raspberries

Thumbprint Cookies

Linzer Squares: In a separate bowl, whisk together the flour, cocoa powder, spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until smooth and creamy. Add the egg and beat until light and fluffy. Stir in the ground nuts and flour mixture. Cover with plastic wrap and place the dough in the refrigerator for about one hour.

Preheat the oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Lightly butter, or spray with a non-stick vegetable spray, a 9 inch (23 cm) square baking pan.

Take the dough from the refrigerator and remove one-third of the dough and place it back into the refrigerator. Place the remaining two-thirds of the dough between two sheets of plastic wrap or parchment paper and roll the dough into a 10 inch (25 cm) square. Remove the top sheet of plastic wrap and place the square of dough into the prepared baking pan, plastic wrap side up. Pull off the second sheet of plastic wrap and, with your fingers, press the dough onto the bottom and 1/2 inch (1 1/4 cm) up the sides of the pan. Spread the raspberry jam evenly over the dough.

Remove the remaining dough from the refrigerator and place between two sheets of plastic wrap or parchment paper. Roll the dough into slightly larger than a 9 inch (23 cm) square. With a pastry cutter or pizza wheel, cut the square into 1/2 inch (1 1/4 cm) strips. Lay half the strips over the jam, spacing evenly over the squares. Lay the remaining strips crosswise over the first layer of strips and press the ends into the edges of the bottom crust. (Note: If you find the strips of dough too soft, place the strips on a baking sheet and freeze for about 10 minutes.) Do not worry if the pastry tears, just press the pieces back together.

Bake the squares for about 30 - 40 minutes or until the pastry starts to brown and the raspberry preserves are starting to bubble. Place on a wire rack to cool completely. Cut into 2 inch (5 cm) squares. It is best to store these squares a day or two before serving. Just before serving, the squares can be dusted with confectioners (powdered or icing) sugar. These squares can be frozen.

Makes about 16 - 2 inch ( 5 cm) squares.

Linzer Squares:

1 1/2 cups (195 grams) all purpose flour

1 tablespoon (6 grams) unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon salt

3/4 cup (175 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

1 cup (100 grams) ground almonds or hazelnuts

1 cup (240 ml) raspberry preserves or jam

Confectioners' (Icing or Powdered) Sugar for dusting

 

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC