Walnut Linzer Tarts

Menu PartDessert
Walnut Linzer Tarts

Chef Trent Page

Whole Foods Markets

San Francisco

Jam-filled linzer tarts are a favorite classic cookie that melt in the mouth. Chef Trent Page sticks pretty much to the original version, adding ground toasted walnuts to the buttery dough and putting a little crunch in the topping. Instead of sprinkling the baked cookies with powdered sugar, he makes a quick icing that incorporates chopped walnuts.



Dough and filling

1½ cups butter, softened

2/3 cup granulated sugar

2 1/3 cups all-purpose flour

½ cup walnuts, toasted and finely ground

1 tsp. ground cinnamon

1 cup raspberry jam


½ cup confectioners’ sugar

2 tsp. vanilla extract or rum


  1. For dough, in bowl with mixer on high speed, beat butter and sugar until light and fluffy, about 3 minutes. In small bowl, whisk together flour, ground walnuts and cinnamon. Stir flour mixture into butter until well blended.
  2. Divide dough into 3 pieces and shape into discs. Wrap well with plastic wrap and refrigerate until well chilled.
  3. Preheat oven to 350 F. Line baking sheets with parchment.
  4. On lightly floured surface, roll out each disc to 1/8-inch thickness. Using a 1½-inch round fluted cookie cutter, cut dough into rounds. Use a small cutter to make holes in the center of half the rounds. Arrange on parchment-lined baking sheets about 1 inch apart and chill in refrigerator for 15 minutes.
  5. Bake cookies in center of preheated oven, one sheet at a time, for 15 minutes or until they are pale golden. Transfer to rack and let cool completely. Repeat with remaining dough.
  6. In bowl, whisk together confectioner’s sugar and vanilla or rum. Brush over cookies with cutouts and sprinkle with finely chopped walnuts. Spoon approximately 1 teaspoon of jam onto the bottom side of the solid cookies. Top with cutout cookies. Repeat with remaining cookies.

Photography courtesy of California Walnuts

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