- 1¬Ĺ cups (6 ounces) walnuts
- ¬ĺ cup granulated sugar
- 2 cups all-purpose flour
- ¬Ĺ teaspoon baking powder
- ¬Ĺ teaspoon ground cinnamon
- ¬Ĺ teaspoon salt
- ¬ľ teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, chilled, cut into small¬†cubes
- 2 large eggs
- About ¬ĺ cup raspberry preserves (not jelly or jam)
- Confectioners‚Äô sugar, for serving
The Austrian city of Linz is famous for its special¬†lattice-topped tart created from a cinnamon-scented¬†nut dough filled with raspberry jam.
- Position racks in the center and top third of the oven¬†and preheat to 350¬įF.
- In a food processor fitted with the metal blade, pulse¬†the walnuts with ¬ľ cup of the granulated sugar until finely¬†ground, about 20 pulses. Transfer to a large bowl. Add the¬†flour, the remaining ¬Ĺ cup granulated sugar, the baking¬†powder, cinnamon, salt, and cloves and mix well. Add the¬†butter. Using a pastry blender, cut the butter into the flour¬†mixture until it looks like cornmeal. In a small bowl, beat one¬†of the eggs and stir into the flour mixture to make a dough.¬†Gather up the dough into a ball.
- Work with half of the dough at a time, keeping the¬†remaining dough covered with plastic wrap. On a lightly¬†floured work surface, roll out the dough 1/8 inch thick. Using¬†a 2-inch round cookie cutter (preferably with a fluted edge),¬†cut out cookies. Transfer to cookie sheets lined with¬†nonstick baking pads, placing the cookies about 1 inch¬†apart. Gather up the scraps and knead together briefly. Roll¬†and cut out more cookies until the first half of the dough is¬†used up. Place 1 teaspoon of the raspberry preserves in¬†the center of each cookie round.
- On a lightly floured work surface, roll out the reserved¬†dough 1/8 inch thick and cut out 2-inch round cookies. Using¬†a ¬ĺ-inch round cookie cutter, cut holes in the center of each¬†round. Place over the preserve-topped cookies with the¬†holes centered over the preserves to make sandwiches,¬†lightly pressing the edges of the two layers together.¬†Gathering up the scraps, roll and cut out more cookies until¬†the dough is used up. In a small bowl, beat the remaining¬†egg. Using a pastry brush, lightly brush the tops of the¬†cookies with the egg.
- Bake, switching the position of the baking sheets from¬†top to bottom and back to front halfway through baking, until¬†the cookies are golden and the preserves are bubbling in¬†the center, about 15 minutes. Transfer the cookies to wire¬†racks to cool completely.