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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, beat 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.
Makes about 16 - 2 inch (5
cm) squares.
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