Almond Linzer Cookie and Walnut Bar 

Discover the versatility of one dough to create two distinct cookies. Simple ingredients, easy steps, and endless possibilities for delightful treats in your kitchen.

INGREDIENTS FOR DOUGH

300 g butter 

225 g sugar

3 g Salt 

1 tsp Cinnamon

½ tsp Nutmang

 3 egg yolks 

1 egg

½ tsp Vanilla 

375 g Pastry flour 

⅓ dough left as it is

185 g ground almond for ⅔ of dough

MERINGUE FOR BAR

3 egg whites

130g sugar

50 g ground walnuts

30 g melted chocolate

50 g walnuts for garnish

Blend butter sugar and salt at low speed using the paddle attachment until smooth and well mixed. Add the eggs and vanilla. Mix just until blended.

Sift the flour and add it to the mixture. Mix just until evenly blended.

Cut ⅓ of the dough and use it as it is for the walnut bar. 

For the second ⅔ of the dough add almonds and blend in. Form each piece of dough into a disk. . 

Heat the oven to 375F.

The ⅓ dough rolls ¼ inch thick into a rectangle 11” by 7”. Bake at 375 F for 10 minutes. Let cool down for 10 minutes. Meanwhile, work on the second part of the dough.  

The ⅔ dough roll ¼ inch thick on a lightly floured surface use any cutter shape and cut the dough.

Bake cookies until edges are lightly brown about 7 min. Let cookies cool completely.

Meanwhile, make meringue for the bar.  Whip up egg whites and sugar until soft peak. Add walnuts and melted chocolate and mix with a spatula. Spread 2 tbsp of jam over the bar and then add meringue and spread all over. Sprinkle the rest of walnuts over meringue. Bake at 375 F for 15 -17 minutes or until top crisp up. Cool down for 10 minutes and cut while is still warm. That way you will get a nice cut without breaking.

Now on the almond cookies. Spread the bottom of each cookie with peach or apricot jam. Top with cutout cookies, pressing lightly to adhere.

Dust with confectioner sugar before serving.