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Mixed Berry Snowflake Linzer Torte Bars

Shanna
Linzer Torte Bars with mixed berry jam and snowflake cut outs in place of traditional lattice as well as made in a half sheet pan instead of a round torte. All the flavor of a traditional Linzer torte with a new look. Cut into as many pieces as you like.
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Prep Time 25 minutes
Cook Time 35 minutes
Additional Time 4 hours
Total Time 5 hours

Ingredients
  

  • 2 ¼ cups all purpose flour 10 ¼ oz
  • 2 teaspoon ground cinnamon
  • 1 teaspoon cocoa powder
  • ¼ teaspoon ground clove
  • ¼ teaspoon salt
  • 200 g ground hazelnuts coarse meal - see notes
  • 100 g ground almonds coarse meal - see notes
  • 1 c granulated sugar 3 ⅝ oz100g
  • ½ c brown sugar 4 oz/115 g
  • 2 lage egg yolks
  • 1 ½ c butter cold, cut into cubes

Filling and topping

  • 1 ½-2 cups mixed berry jam I used Bonne Maman Four Fruits
  • Powdered sugar

Instructions
 

  • There are two ways to mix the dough. Either combine everything except the butter into a food processor and pulse until mixed. Or whisk together in a large bowl.
  • Add in the cold, cubed butter and pulse again until combined in food processor or using a pastry cutter, cut in the cold, cubed butter in the mixing bowl until the mixture resembles coarse crumbs.
  • If using a food processor transfer to a large bowl before the next step.
  • Mix the dough together with your hands until the dough comes together. It will be little crumbly at first but will come together once kneaded.
  • Divide the dough into thirds taking ⅔ for the base of the torte and ⅓ for the snowflake cut outs on the top
  • Shape into discs, wrap in plastic and chill for a few hours up to overnight. You can also freeze for half an hour. 
  • Cut a piece of parchment paper long enough to hang over two sides of a 9x12 inch baking pan. This makes it easy to lift out the whole torte at once when chilled. Butter the pan then set the parchment on top. 
  • Roll out the chilled ⅓ dough for the snowflakes between two pieces of waxed paper. Chill the dough for a few minutes then cut out with various snowflake cutters. If you have an embossed cutter, dip in flour first. Chill again before removing the cut outs. I pop these into a freezer set on a baking sheet. Easy to remove the cut outs with a thin spatula after being frozen for about 20 minutes. 
  • Take the remaining ⅔ dough disc and roll out between two pieces of wax paper to roughly the size of the pan then set into the pan and press evenly with your hands, taking any excess dough from one side to press into another side that has less. Smooth as evenly as you can with a piece of wax paper over it.
  • Chill the dough in the pan until firm, 30 min or so in the refrigerator, 20 min in the freezer. Once firm spread the dough evenly with jam and then place your snowflakes over the top however you like. Chill again while you heat your oven to 350 Deg F (177 Deg C)
  • Bake the torte for 3-35 minutes or until golden. Do not over bake. The dough will firm up once cool.
  • Let cool in the pan until completely cool then chill in the fridge to set up before removing from pan and cutting. Remove torte from pan using the parchment paper and slide onto a serving tray or plate. Sprinkle with powdered sugar and cut into squares or triangles. You can serve chilled or at room temperature.