Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling. This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
- 1 lb. fresh (or frozen) cranberries
- 1 Tbsp. finely grated peeled ginger
- 1 tsp. finely grated lemon zest
Dough and Assembly
- 2 tsp. finely grated lemon zest
- ¼ tsp. freshly grated nutmeg
- 2 cups all-purpose flour, plus more for dusting
- 14 Tbsp. chilled unsalted butter, cut into pieces
- Powdered sugar (for serving)
Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1¾ cups), 10–12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
Do Ahead: Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill.
Dough and Assembly
Place a rack in middle of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.
Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a ½"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
Scrape filling into crust and spread into an even layer.
Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a ⅛"-thick round.
Arrange strips over top of tart in a crosshatch pattern (this dough is delicate, so don’t fuss with strips too much once they’re on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15–20 minutes.
Beat remaining egg in a small bowl and brush over crust.
Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45–55 minutes. Let cool.
Just before serving, remove ring from pan and dust tart with powdered sugar.
Do Ahead: Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.
- 4 cups fresh cranberries
- 1 cup dried cranberries
- 1 cup sugar
- Grated zest of 1 orange
- 1/2 cup water
- 1 recipe Linzer Dough
Combine cranberries, sugar, zest, and water in a medium saucepan. Bring to a boil lower heat and simmer until fresh cranberries begin to burst, about 10 minutes.
Remove cranberries with a slotted spoon to a bowl, leaving liquid in the pan. Reduce liquid over low heat until thick, about 10 minutes. Pour over cranberries and mix well. Set aside to cool.
Roll out dough to 1/8 inch thick. Line a 9-inch tart pan or eight 3-inch tart pans with dough. Chill until firm, about 30 minutes. Roll out remaining dough to make lattice or leaves to decorate top. Chill on a baking sheet until firm.
Heat oven to 375 degrees. Fill tart shells and decorate tops, attaching lattice or leaves with a bit of ice water. Bake until pastry is brown and filling is bubbling around edges, about 30 minutes.
I use a 2 snowflake cookie cutters from this set for these cranberry linzer cookies but you can cut the cookies in whatever shapes you like!
It's super important to chill the dough when you're making cutout cookies!! You want to chill the dough overnight (or a minimum of 2 hours) before you roll it out. And the freeze the cutout cookies for at least 20 minutes before baking! This might seem unnecessary, but I promise it is! If you don't chill the dough or freeze the cutout cookies, you'll likely end up with cookies that, at best, don't keep their shape. Or at worst, flatten into one giant burnt cookie.
Bake the linzer cookies on the middle rack of the oven and rotate the pan halfway through baking for the best results. I typically have to do 3-4 batches with these snowflakes because they are bigger than regular linzer cookies.
Tip: for cleaner looking cookies, dust the powdered sugar on the tops separately before assembling.
If you make these cranberry linzer cookies, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
1. Cream the butter, sugar and salt together in a mixing bowl until light and fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. Add walnuts, cocoa, cinnamon, nutmeg, cloves and zest. Mix well.
4. Add flour and mix until incorporated.
5. Refrigerate for at least one hour.
6. Preheat oven to 350°.
7. Roll the dough out on a lightly floured surface.
8. For each cookie cut two shapes with your cookie cutter. From one cut a smaller shape out leaving a hole. Place them on separate trays.
9. Bake on parchment-lined sheets for 12-14 minutes.
10. Allow to cool completely.
11. When cool, dust the cookies with the holes with confectioners' sugar.
12. Spread about a teaspoonful of filling on the base cookie and top with the dusted cookie.
1. In a food processor, grind the cranberries to a fine consistency.
2. Place all ingredients in a medium saucepan. Let it rest for 15 minutes.
3. Over medium heat bring the ingredients to a boil.
4. Reduce heat to simmer and allow to cook for 30-35 minutes or until you reach 220 degrees.
5. Allow to cool completely before using.
6. Store in an airtight container in the refrigerator.
For the dough:
- 4 oz. (1 cup) walnuts, lightly toasted
- 1/2 cup granulated sugar
- 8 oz. (1-3/4 cups) all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. finely grated lemon zest
- 1/2 tsp. table salt
- 1/8 teaspoon ground cloves
- 2 hard-cooked egg yolks, crumbled
- 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
- 2 raw egg yolks
- 1/2 tsp. pure vanilla extract
For the filling:
- 2 lb. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
- 6 Tbs. all-purpose flour
- 1 cup fresh or frozen cranberries, picked through and rinsed
- 1/2 cup granulated sugar
1 bag fresh or frozen cranberries (340 grams or 12 ounces)
1 cup sugar (200 grams or 7 ounces)
1/3 cup water
Place the cranberries in a jellyroll pan and pick over them removing any that have seen better days. Add the water to a saucepan, the sugar, and the cranberries. Bring to a boil over low heat, stirring very frequently until the cranberries start supplying additional liquid as they break. Lower the heat and cook until thickened, stirring often – about 5 to 10 minutes. Cover the top directly with plastic wrap. Cool completely before using the filling.
Make Ahead Cranberry Linzer Tart
Cranberry Linzer Tart with its bright deep red, vibrant, cranberry filling is a variation of the Viennese Linzer Tart with raspberry filling. The spiced Linzer pastry is a perfect partner with the cranberries. It is best made ahead so the flavors can blend making this a natural for the holiday season. It can also be baked and frozen until needed.
Often pastry crusts are simply carriers for whatever it holds, Linzer tart pastry is as important as the filling. There are several ways to get the lattice top on the tart, the one used is quick and easy. Continue reading →
Welcome to This Blog
The goal of this blog is to share not only recipes but the tips and tricks we used in my wholesale bakery of 23 years selling to hotels, restaurants, and caterers. Many of the recipes come directly from the bakery .
- ¾ cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ⅜ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups finely chopped cranberries
- ⅓ cup brown sugar
- ⅓ cup water
- 1 ½ tablespoons butter
- 1 ½ tablespoons lemon juice
Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture remove from heat and cool.
Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.
Need more gingerbread in your life?
- because I don&rsquot believe in gingersnaps. by Half Baked Harvest &ndash I don&rsquot even have words for this one. because you shouldn&rsquot have to miss out on gingerbread if you have dietary restrictions. made with the aforementioned gingerbread bars!
- SUPER fluffy gingerbread donuts from Hunger Thirst Play because I need more fluffiness in my life. And gingerbread cashew coffee. And gingerbread motivation muffins. She&rsquos got even more on her site, just go look at them because otherwise we&rsquoll be here all day. from Kim&rsquos Cravings because omg go look at the pictures. from Bowl of Delicious because she knows the way to my mascarpone-loving heart.
After you&rsquove made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
heart solid heart solid icon
Linzer Squares Tested Recipe
Linzer Squares have two delicious layers of rich and buttery, nut flavored pastry sandwiched together with preserves. What makes these squares so beautiful is the lattice design of the top crust which allows you to see the ruby red raspberry preserves underneath. I love the earthy flavor of the nut pastry which includes ground nuts (almonds and/or hazelnuts), ground cinnamon, cloves and nutmeg. The pastry also includes a little cocoa powder which stains the pastry a lovely golden brown.
A Linzer Torte looks Old World to me and, in fact, the Linzer Torte comes from Linz, Austria. Rick Rodgers tells us in 'Kaffeehaus' that printed recipes for this torte started to appear in the early 1700s. As far as recipes go, this one has definitely stood the test of time as it is still made with ground almonds, sugar, butter, flour, and egg yolks. One change that has come about, is the use of ground hazelnuts which I think only improves the flavor of the already delicious crust. The other change is what preserves are used to fill a Linzertorte. For while tradition tells us to use black currant, in North America we like to use raspberry preserves although apricot and cranberry do make the occasional appearance.
Linzer Squares: In a separate bowl, whisk together the flour, cocoa powder, spices, and salt.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until smooth and creamy. Add the egg and beat until light and fluffy. Stir in the ground nuts and flour mixture. Cover with plastic wrap and place the dough in the refrigerator for about one hour.
Preheat the oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Lightly butter, or spray with a non-stick vegetable spray, a 9 inch (23 cm) square baking pan.
Take the dough from the refrigerator and remove one-third of the dough and place it back into the refrigerator. Place the remaining two-thirds of the dough between two sheets of plastic wrap or parchment paper and roll the dough into a 10 inch (25 cm) square. Remove the top sheet of plastic wrap and place the square of dough into the prepared baking pan, plastic wrap side up. Pull off the second sheet of plastic wrap and, with your fingers, press the dough onto the bottom and 1/2 inch (1 1/4 cm) up the sides of the pan. Spread the raspberry jam evenly over the dough.
Remove the remaining dough from the refrigerator and place between two sheets of plastic wrap or parchment paper. Roll the dough into slightly larger than a 9 inch (23 cm) square. With a pastry cutter or pizza wheel, cut the square into 1/2 inch (1 1/4 cm) strips. Lay half the strips over the jam, spacing evenly over the squares. Lay the remaining strips crosswise over the first layer of strips and press the ends into the edges of the bottom crust. (Note: If you find the strips of dough too soft, place the strips on a baking sheet and freeze for about 10 minutes.) Do not worry if the pastry tears, just press the pieces back together.
Bake the squares for about 30 - 40 minutes or until the pastry starts to brown and the raspberry preserves are starting to bubble. Place on a wire rack to cool completely. Cut into 2 inch (5 cm) squares. It is best to store these squares a day or two before serving. Just before serving, the squares can be dusted with confectioners (powdered or icing) sugar. These squares can be frozen.