Linzer Torte
This classic Austrian torte features a rich, buttery almond crust filled with a vibrant raspberry jam. A lattice top adds a beautiful finish to this delightful dessert. Perfect for holidays or a special treat.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 576 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
crust
- 250 gall-purpose flour
- 125 galmond flour
- 100 ggranulated sugar
- 200 gunsalted butter, cold, cut into cubes
- 1 pcslarge egg
- 1 pcsegg yolk
- 1 tsplemon zest
- 0.5 tspground cinnamon
- 0.25 tspclove, ground
- 0.25 tspsalt
filling
- 300 graspberry jam
garnish
- 1 pcsegg white, for egg wash
- 2 tbspsliced almond(optional)
Equipment
pastry wheel · 23 cm tart pan with removable bottom · pastry brush · rolling pin · plastic wrap · large bowl · wire rack · small bowl · pastry blender
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, ground cinnamon, ground clove, and salt.
About 2 min
- 2
Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 3
Stir in the lemon zest, then add the large egg and egg yolk.
About 1 min
- 4
Mix until a dough just comes together, being careful not to overmix.
About 2 min
- 5
Divide the dough into two portions, one slightly larger than the other (about 2/3 for the base and 1/3 for the lattice).
About 1 min
- 6
Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Cook’s note: Chilling the dough makes it easier to handle and prevents it from spreading too much during baking.
- 7
Preheat your oven to 180°C (350°F).
About 15 min
- 8
Lightly grease and flour a 23 cm (9-inch) round tart pan with a removable bottom.
About 1 min
- 9
On a lightly floured surface, roll out the larger dough disk to a 3 mm (1/8-inch) thickness.
About 3 min
- 10
Carefully transfer the dough to the prepared tart pan and gently press it into the bottom and up the sides, trimming any excess.
About 3 min
- 11
Spread the raspberry jam evenly over the dough base.
About 2 min
- 12
Roll out the smaller dough disk and cut it into strips, about 1.5 cm (1/2-inch) wide.
About 5 min
Cook’s note: A pastry wheel or sharp knife works best for even strips.
- 13
Arrange the dough strips in a lattice pattern over the jam filling.
About 5 min
Cook’s note: Gently press the ends of the strips onto the crust edges to seal.
- 14
In a small bowl, lightly beat the egg white for the egg wash.
- 15
Brush the lattice strips and the edge of the crust with the egg wash.
About 1 min
Cook’s note: This gives the torte a beautiful golden-brown shine.
- 16
If desired, sprinkle the sliced almonds around the edge of the torte.
- 17
Bake for 40-45 minutes, or until the crust is golden brown and the jam is bubbling.
About 45 min
Cook’s note: If the edges brown too quickly, you can cover them loosely with foil.
- 18
Let the torte cool completely on a wire rack before serving.
About 1 hr
Cook’s note: Cooling allows the jam to set properly and the flavors to meld.
Per serving
Nutrition
- Calories
- 576kcal
- Protein
- 9.2g
- Carbs
- 66.4g
- Fat
- 31.6g
- Fibre
- 3.5g
- Sugar
- 31.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Linzer Torte in an airtight container at room temperature.
Linzer Torte is best enjoyed at room temperature or slightly warmed in a low oven.