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Linzer Slice with Raspberry Jam
By Sophie Hansen
Linzer Slice with Raspberry Jam
In this recipe
Preparation time:
10 - 15 mins
Cooking time:
30 mins
  • 1 cup plain flour
  • 1/2 cup almond meal
  • 1/2 cup golden caster sugar
  • 140g cold butter, diced
  • 1 tbsp cold milk
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 x jar Beerenberg Raspberry Jam
  • 2 tbsp golden caster sugar, extra

Preheat oven to 180C and line a 22cm square, shallow baking tin with baking paper. Combine the flour, almond meal and sugar in the bowl of a food processor. Add the butter and blitz until the mixture resembles coarse breadcrumbs. Add the milk and spices and blitz again. Tip 3/4 of the mixture out into prepared tray (place remaining dough in the fridge) and press until it covers the base completely.

Bake for 20 minutes or until golden. Remove from the oven and spread base with Beerenberg Raspberry Jam. Crumble over the remaining base dough and sprinkle with extra sugar. Bake for another 10 minutes, remove from oven and let cool in the tin. Slice into squares and serve.