OREO Linzertorte

Name: OREO Linzertorte
Prep time: 30 min
Total time: 330 min
Yield: 12
Ingredients: 16 OREO Cookies, divided; 1½ cups flour; ¾ cup walnut pieces, ground; ¾ cup sugar; 1 tsp. baking powder; 1 tsp. ground cinnamon; ¾ cup butter, cubed; 1 egg; ½ cup raspberry preserves; ¼ cup white decorating icing

A chocolate and cookie version of the traditional Linzertorte, this delicious shortbread dessert features a sweet raspberry filling and chopped cookie topping.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

16 OREO Cookies, divided
1½ cups flour
¾ cup walnut pieces, ground
¾ cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
¾ cup cold butter, cubed
1 egg
½ cup raspberry preserves
¼ cup white decorating icing

Directions

Crush 10 cookies into fine crumbs; place in large bowl. Add flour, nuts, sugar, baking powder and cinnamon; mix well. Cut in butter until mixture resembles coarse crumbs.

Add egg; mix until mixture forms soft dough. Shape into ball; flatten into disk. Wrap tightly in plastic wrap.

Refrigerate 4 hours.

Line 9-inch round pan with foil, with ends of foil extending over edge; spray with cooking spray.

Divide dough in half. Press half the dough onto bottom of prepared pan; spread with jam to within 1/4 inch of edge. Chop remaining cookies; sprinkle over jam.

Place 1/2 cup of the remaining dough onto lightly floured surface; roll into 2 (12-inch-long) ropes. Set aside. Roll remaining dough into 2 (9-inch-long) ropes, 4 (8-inch-long) ropes and 4 (7-inch-long) ropes.

Place one (9-inch) rope over center of torte, then place one (8-inch) and one (7-inch) rope on each side of 9-inch rope, spacing ropes evenly apart. Repeat with remaining dough ropes, placing ropes perpendicular to ropes already on cake to resemble lattice top.

Place both (12-inch) dough ropes, end to end, around edge of pan; pinch ends together to seal.

Refrigerate 30 min.

Heat oven to 350°F. Bake torte 30 min. or until toothpick inserted into centers of dough ropes comes out clean; cool completely. Use foil handles to remove torte from pan; drizzle with icing.

Recipe Tips

NoteIf dough ropes becomes too soft to keep their rounded shapes when using to make the lattice top, refrigerate the ropes 30 min. to 1 hour or until firm before placing over the unbaked torte. If the dough is too soft, the ropes will spread while the torte bakes losing the look of the lattice top.
Size-WiseAt 12 servings, this easy-to-make torte is a great choice to serve the crowd at your next special-occasion gathering.
Special ExtraTop with fresh raspberries and garnish with an additional OREO Cookie before serving,.