A classic Austrian pastry gets an American twist in this peanut butter and jelly linzer torte, in which two peanut buttery layers of shortbread are filled with a layer of grape jelly to make delicious cookie sandwich.
Within the first five minutes of meeting you, I will probably inquire as to what your favorite cookie is.
Don’t freak out! Let’s just be cool about this.
Mostly it’s so that I’ll know what ingredients I’ll need to stock up on in the event that I need to bribe you with baked goods at some point in our relationship.
But also because cookie preference is the most surefire judge of character.
And let’s not ever forget that.
CCC lovers are trendy classy cool.
White chocolate mac nut-ters have a secret wild side.
Double chocolate-ers?! You can’t even hold them down. (<– let’s be best friends)
Linzer torte lovers – errr urrrm uhhhh what now?
In fact, if you’ve never heard of them, don’t be ashamed. This just means that you don’t frequent all of the crappy corner bakeries in NYC that sell them in cookie form.
And you are neither my boss nor my brother, both of whom swear these are the bee’s knees. Total oldies but goodies.
My boss actually went so far as to gag a little when I told him I was going to trash up the oldest cake in the world (and his personal favorite) with the almighty PB&J combo.
And then I made it anyway.
And then he scarfed it down, because (spoiler alert!) it was good. Like, really good.
Dare I say peanut butter and jelly linzer tortes are now his new favorite? I dareth.
Those linzer torte lovers may be a tad bit stuck in their ways (since, oh, the 17th century or so), but at least they’re open to trying new things. I like that in a cookie consumer.
- 1½ cups all purpose flour
- 1½ cups roasted unsalted peanuts
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, cut into ½-inch pieces and chilled
- 1 large egg
- 1 large egg yolk
- 1½ cups Concord grape jelly
- Heat oven to 350F. Grease a 9-inch springform pan.
- In a food processor, pulse together the flour, peanuts, sugar, baking powder, cinnamon, and salt until the peanuts are coarsely ground. Add the butter and continue to pulse until the mixture resembles wet sand. Add the egg and egg yolk and process until the dough comes together.
- Transfer two-thirds of the dough to the pan and press it evenly into the bottom and about 1½ inches up the sides. Spread the grape jelly over the dough.
- Sprinkle the remaining dough over the top of the jelly. Bake the linzertorte until it is deep golden brown, about 40 minutes. Let cool completely before serving.
For more peanut butter and jelly treats, check out these:
From Around the Web:
Peanut Butter and Jelly Donuts from Heather Christo
PB&J Cupcakes from Food Fanatic
Peanut Butter and Jelly Cake from Hungry Rabbit
Peanut Butter and Jelly Baked Oatmeal from Once Upon a Cutting Board
Peanut Butter and Jelly Cheesecake from Daydreamer Desserts