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Catholic Recipe: Linzer


  • 1/2 pound butter
  • 1/2 pound sugar
  • 4 egg yolks
  • Pinch of salt
  • 1/2 pound all-purpose flour (2 cups)
  • 1/2 pound shelled and chopped nuts
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla or grated lemon rind
  • Raspberry or other jam


Yield: 1 cake

Prep Time: 1 hour

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Austria


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Cream butter and sugar. Add remaining ingredients. Mix well. Cut dough in two parts, leaving enough for lattice strips. Spread dough in two 14-inch shallow pans (use floured hands or roll out) and cover with preferred jam. Roll out leftover dough, cut long strips and place crisscrossed over jam. Bake at 350 degrees 45 minutes. Sprinkle with confectioners' sugar when cool. --Mrs. Daniel Cikra, Cleveland Heights.

Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963