Linzer Torte Cookies

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan. (5 minutes)

Recipe View Cream sugar and butter together in a medium bowl with an electric mixer until light and fluffy. Beat in egg and lemon zest until well combined. (7 minutes)

Recipe View In a separate bowl, whisk together flour, ground almonds, cinnamon, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. If necessary, knead by hand to bring the dough together. (10 minutes)

Recipe View Divide the dough in half. Press one half evenly into the bottom of the prepared pan. Place the remaining half onto a lightly floured surface and roll it with your hands into a long rope, about 1/2-inch in diameter. (10 minutes)

Recipe View Spread the raspberry jam evenly over the dough in the pan. Cut the dough rope into lengths and arrange them across the jam in a lattice pattern. (15 minutes)

Recipe View Bake in the preheated oven until the top crust is golden brown, approximately 40 minutes. (40 minutes)

Recipe View Remove from the oven and place the pan on a wire rack to cool completely before cutting into 1x2-inch bars. (60 minutes)