Experience the rich, comforting flavors of Austria with this timeless recipe for Linzer Tart Squares. This recipe transforms simple ingredients into a delightful treat, featuring a soft, spiced batter complemented by a tangy berry marmalade. The cake is layered and then topped with a decorative lattice and almond flakes, offering a visually appealing and delicious dessert that’s perfect for any gathering.
Why You’ll Love This:
These Linzer Tart Squares are a perfect marriage of texture and taste. The buttery, spiced batter infused with cinnamon and cloves creates a fragrant base, while the berry marmalade provides a burst of tangy sweetness. The final touch of almond flakes adds a subtle crunch that contrasts beautifully with the softness of the cake. It’s a recipe that promises to bring a touch of Austrian tradition to your kitchen and delight your taste buds with every bite.
Perfect Occasion:
These squares are ideal for festive occasions, from Christmas and Easter to birthday celebrations and family gatherings. They also make a wonderful treat for afternoon tea or as a sophisticated dessert at dinner parties. Their elegant presentation and rich flavor profile make them a hit among adults and children alike.
Decoration Tips:
To enhance the visual appeal of the Linzer Tart Squares, maintain a neat, lattice pattern with the top layer of the dough using a piping bag. After baking, a sprinkle of powdered sugar on top of the almond flakes can add a lovely contrast and festive look. For a more personalized touch, consider using different types of berry marmalades each time you bake this recipe to vary the flavor and color.
Ingredients:
- 250 grams of butter
- 200 grams of powdered sugar
- 2 eggs
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cloves
- 250 grams of flour
- 1/2 packet of baking powder (approximately 8 grams)
- 250 ml of milk
- 120 grams of ground almonds
- 200 grams of fine biscuit crumbs
- Approximately 300-400 grams of redcurrant marmalade
- Almond flakes for sprinkling
Instructions:
- Begin by creaming the butter and powdered sugar together until light and fluffy.
- Gradually incorporate the eggs one at a time into the butter mixture, ensuring each is well integrated before adding the next.
- Stir in the cinnamon and cloves for a fragrant spice mix.
- Sift together the flour and baking powder, then alternately mix these dry ingredients and the milk into the creamed butter mixture to form a smooth batter.
- Combine the ground almonds with the biscuit crumbs and fold them into the batter.
- Pour two-thirds of the batter into a greased baking pan (approximately 30×30 cm).
- Generously spread the redcurrant marmalade over the batter.
- Place the remaining batter into a piping bag and create a lattice pattern over the marmalade.
- Sprinkle almond flakes over the top for added texture.
- Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 30-40 minutes until the top is golden and a toothpick inserted comes out clean.
Enjoy this delightful Austrian dessert that promises a blend of flavors and textures sure to please any palate!
