Viennese Raspberry Squares

Viennese Raspberry Squares

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Vicki Butts (lazyme)


This is a cookie rendition of the classic Austrian dessert, Linzer torte, popular for its almond crust and raspberry preserves filling.

From BH&G Old Fashioned Baking.


★★★★☆ 1 vote

15 Min
35 Min


  • 2
    egg whites
  • 1/3 c
    margarine or butter
  • 1 c
    all purpose flour
  • 1/3 c
  • 2
    egg yolks
  • 1/4 tsp
    cream of tartar
  • 2/3 c
    sifted powdered sugar
  • 1 c
    finely chopped almonds or walnuts, toasted
  • 1/2 c
    red raspberry, peach, or apricot preserves

How to Make Viennese Raspberry Squares


  1. In a medium mixing bowl bring egg whites to room temperature. Set aside.
  2. For crust, in another medium mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half of the flour. Then add the sugar and egg yolks. Beat on medium to high speed till thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour. Press crust mixture into an ungreased 9x9x2-inch baking pan. Bake in a 350° oven for 15 minutes.
  3. Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Beat on medium speed till soft peaks form (tips curl). Gradually add the powdered sugar, beating till stiff peaks form (tips stand straight). Gently fold in the chopped nuts. Set meringue topping aside.
  4. Spread preserves over top of the hot baked crust. Then carefully spread meringue topping over the preserves layer. Bake in the 350° oven about 20 minutes more or till top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.

Printable Recipe Card

About Viennese Raspberry Squares

Course/Dish: Fruit Desserts
Main Ingredient: Flour
Regional Style: Eastern European

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