Name: Linzer Sesame Bars
Cook time: 7200 s
Total time: 7200 s
Yield: 16 cookies
Ingredients: For the tart dough; 350 gr all purpose flour; 180 butter (cubed and cold); 150 gr powdered sugar; 50 gr almond flour; 2 free range eggs; 5 gr salt; For the filling; 500 gr organic strawberries; 100 gr sugar; 15 gr sumac; 15 gr dry pectin powder; To decorate; Egg wash; Sesame seeds

BenGingi

Hear me out, I have a suggestion to make your life a way easier this cookie making season! Instead of making individual linzer cookies, simply just make a sheet tray tart and cut into lil bars. This method will allow you to save time and the hassle in making cookies from now on. This recipe uses my tart base recipe. Now pair it with a homemade sumac-strawberry jam and sesame sprinkle on top? WOW! You gotta add this treat to your Christmas cookie box no doubt!


Linzer Sesame Bars

Make the tart dough: In a food processor, combine the dry ingredients and mix until combined.

Add the butter cubes (make sure they are very cold, we don’t want to cream the butter in, we want to create crumbles), blend in pulses until you get a sandy texture.

Add the eggs and blend until the mixture is half-way combined.

Remove from the food processor and form a cohesive dough with your hands. Wrap in plastic wrap and refrigerate for at least 1 hour.

Prepare the jam- cut the top of all the strawberries. Add them to a small pot with the sugar, pectin powder, and the sumac. Cook for 5 min on medium heat.

Build the tart: take the tart dough from the fridge and cut into two pieces. While working on half of the dough, place the other half wrapped in plastic wrap in the fridge. 

Open the dough on a floured surface into ½ cm / ¼ inch thickness. I recommend to open the dough on a floured baking sheet so it would be easier to move it around, or roll gently on the rolling pin.

Transfer the dough on an oiled rectangular baking tray with a parchment paper in the bottom. 

Spread the jam on top of the dough and place in the fridge while working on the second half of the dough. 

Open the dough on a parchment paper into ½ cm / ¼ inch thickness. Brush with egg wash and sprinkle sesame seeds on top. Roll with the rolling pin to make sure the seeds sticked to the dough. 

Using a pasta cutter, cut strips 1/2 inch width lengthwise. Don't separate them. Transfer the parchment paper gently on a baking tray and place in the freezer for 15-20 min. In the meantime heat your oven to 400F or 200C.

Take the tart base with the jam out from the fridge, and the dough strips from the freezer. Transfer the strips onto the tart base with the jam, arranging them in a lattice pattern.

Remove from the oven and let it sit in the baking tray for another 20 min before removing from tray.

Cut off the edges of the tart, and cut into squares. 

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