Lattice Linzer Strips
Exquisite dessert strips in classic raspberry Linzer style, made with a hazelnut-almond dough and topped with a lattice pattern.
Story
Inspired by the beloved traditional raspberry Linzer, these elegant dessert strips feature a rich, buttery hazelnut-almond base and a decorative lattice top, making them a charming treat perfect for both casual gatherings and special occasions.
Ingredients
Hazelnut-almond dough - all-purpose flour
1.5 cups
Hazelnut-almond dough - baking powder
1 teaspoon
Hazelnut-almond dough - ground cinnamon
1/2 teaspoon
Hazelnut-almond dough - ground cloves
1/4 teaspoon
Hazelnut-almond dough - salt
1/4 teaspoon
Hazelnut-almond dough - sliced almonds
1/2 cup
Hazelnut-almond dough - hazelnuts (roasted and peeled)
1/2 cup
Hazelnut-almond dough - fine granulated sugar
1/2 cup
Hazelnut almond dough - unsalted butter (softened) (softened)
9 tablespoons
Hazelnut almond dough - light brown sugar (firmly packed)
1/3 cup
Hazelnut almond dough - large egg
1
Hazelnut almond dough - vanilla extract
1/2 teaspoon
Hazelnut almond dough - almond extract
1/4 teaspoon
Filling - raspberry jam (premium)
1/2 cup
Garnish - sifted powdered sugar
a small amount
Instructions
1
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, cinnamon, cloves, and salt. Set aside.
2
Grind Nuts
In a food processor, combine almonds, hazelnuts, and fine granulated sugar, process until the nuts are finely ground. Set aside.
3
Mix Dough
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until lightened in color and creamy, about 2 minutes. Mix in the eggs, scraping down the sides of the bowl as needed. Stir in the ground nut mixture, vanilla extract, and almond extract. On low speed, add the flour mixture in three additions, mixing until just combined after each addition.
4
Assemble the Bars
Set aside one third of the dough. Press the remaining two thirds of the dough into the bottom of an ungreased 8-inch square baking pan. Spread the raspberry jam evenly over the dough. Cover with plastic wrap and refrigerate the pan. Form the reserved dough into a 4-inch square, place between two sheets of 12-inch wax paper. Roll the dough out to an 8-inch square. Place on the baking pan along with the wax paper, and refrigerate for 45 minutes.
5
Preheat Oven
Place an oven rack in the center of the oven and preheat to 350°F.
6
Make Lattice Topping
Remove the baking pan and the dough square from the refrigerator. Peel off the top sheet of wax paper from the dough. Replace it and flip the dough over. Peel off the other sheet of wax paper. Cut the dough into 12 strips 0.5 inches wide using a pizza cutter or pastry wheel. Arrange 6 strips parallel to each other on top of the raspberry filling, spaced about 1 inch apart. Arrange the remaining strips perpendicular to the first set to form a lattice pattern.
7
Bake
Bake for 30 to 35 minutes, until the crust is golden brown. Place the baking pan on a cooling rack and let cool completely.
8
Decorate and Cut
Lightly sift powdered sugar over the cooled bars. Cut into 16 pieces with a sharp knife.
