Hindbærsnitte is the latest addition to my ever-growing list of international dessert crushes. Some people liken it to homemade Pop Tarts. Others equate it to thumbprint cookies. Neither comparison comes close to the sweet splendor of this lovely Danish cookie. Inspired by Viennese confections, hindbærsnitte was born in Copenhagen in the late 1800s. The legend goes that in 1850 Danish bakers went on a long-term strike over unfair wages. To keep the country in breads and sweets, bakers from Austria were hired to fill the vacancies. Their time in Denmark and the culinary traditions that they shared would influence the creation of many Danish baked goods, including hindbærsnitte. With its flour- and almond-based dough and thick, fruity filling this cookie does remind me of such Austrian specialties as Linzer tortes and augens. The literal translation of hindbærsnitte is raspberry slice. Its name more or less explains the treat — baked cookie dough blanketed by raspberry preserves, topped with another sheet of baked dough and then sliced and iced or iced and sliced. The order of …