Raspberry Biscuits

Raspberry Biscuits

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This is a version of 'Linzer Torte', a classic Austrian dessert, but in biscuit form. Simple to make with a nutty dough layered with jam.

k. anderson

Serves: 15 

  • 185g butter, softened
  • 1 cup (220g) white sugar
  • 1 egg
  • 1 teaspoon lemon zest
  • 2 cups (250g) plain flour
  • 3/4 cup (90g) blanched slivered almonds, ground
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup raspberry jam

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C. Grease an 20x30cm baking pan.
  2. In a medium bowl cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
  3. Press half of the dough into the bottom of the prepared pan. Spread the jam over the crust. On a lightly floured surface roll the remaining dough into long rope about 1cm in diameter. Place lengths of the rope across the top of the jam in a lattice pattern.
  4. Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 5cm bars.

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