Linzer torte made with almond crust and filled with homemade raspberry jam. The combination of the nutty crust paired with the sweet tartness of the fruit jam is delightful and delicious!
Linzer torte is a classic Austrian dessert named after the city of Linz. The dessert is known for its lattice design on top. The lattice showcases the sweet fruit jam filling.
Not everyone is familiar with the linzer torte. Its cookie version counterpart, the linzer cookie, is far more popular. However, one slice of this torte will make you a fan!
Why This Recipe Works
This linzer torte recipe is simple and easy to make! Best of all, you can customize it with your choice of fruit jam. Adapt the fruit filling to adjust with the seasons!
It’s a fruit, nutty, rich pastry that is great for sharing. It’s a showstopper for the dessert table or an excellent choice for potlucks.
And, if you are pressed for time, this is a great make ahead dessert. Bake the pastry at your convenience and freeze it until you’re ready to serve.
Simple Ingredients
The pastry dough is easy to remember. It uses equal parts (by weight) butter, sugar, almonds, and flour. Asides from the key ingredient listed below, you will also need salt and baking powder.
- Butter: Unsalted butter allows you to control the saltiness of the dough.
- Sugar: Use regular, plain white granulated sugar.
- Vanilla: High quality pure vanilla extract gives the dough warm, floral flavor.
- Egg: One egg is used to bind together the pastry dough. Another egg is used for the egg wash that gives the pastry a nice shiny coating during baking.
- Almonds: Ground blanched almonds are preferred. Ground almonds with skin will give the dough a speckled appearance.
- Flour: For best results, measure flour and other dry ingredients by weight or using the spoon and level method if measuring by volume.
- Fruit Preserve: This recipe uses homemade raspberry jam. Or, use store-bought raspberry jam (with or without seeds). Or, use your choice of fruit preserve.
Variations & Substitutions
Nut Option: Traditionally, linzertorte is made with ground hazelnuts. This recipe uses almonds. Almonds are a bit more lighter and refreshing in flavor. You may use equal parts ground hazelnut, ground pecan, or ground walnut.
Dairy-Free Option: Swap out the butter with vegan butter or solid coconut oil.
Filling Option: Traditionally, classic linzertorte is made with currant jam. Raspberry is the next popular flavor. Be sure to use a thick jam or thick preserve. Strawberry and blueberry are delicious paired with the nutty pastry crust. Orange marmalade is another good option.
Recipe FAQs
Cool to room temperature. Store linzer torte in an airtight container at room temperature for up to two days.
Keep in the fridge for longer storage, up to a week. Warm to room temperature before serving.
Yes! Bake as directed. Cool to room temperature. Wrap tightly in plastic wrap. Store inside an airtight container (like freezer-safe bag). Freeze for up to a month. Thaw at room temperature for several hours to defrost.
Yes, you may use any thick jam or thick preserve. Orange marmalade is another good option.
Traditional linzertorte is made with ground hazelnuts. This recipe uses almonds. Walnuts and pecans also work.
Related Desserts
Linzer Torte
Ingredients
- 4 ½ oz unsalted butter, room temp
- 4 ½ oz granulated sugar
- finely grated zest of 1 lemon
- 1 teaspoon vanilla paste
- 1 large egg, room temp
- 4 ½ oz ground blanched almonds, fine
- 4 oz all-purpose flour
- 1 teaspoon baking powder
- 18 oz raspberry jam (recipe follows), or store-bought
Raspberry Jam
- 2 pounds fresh raspberries, rinsed and pat dry
- 2 cups granulated sugar
Egg Wash
- 1 large egg
- 1 Tablespoon milk
- pinch of salt
Instructions
- Cream together butter and sugar in a stand mixer with the paddle attachment until light in color. Add in the lemon zest and vanilla paste.
- Add the egg and beat until combined. Sift together ground almonds, flour, and baking powder. Add to the butter mixture in three additions. Mix just until dough comes together.
- Flatten dough into a small rectangle and wrap in plastic. Let chill in the refrigerator for 15 minutes.
- Once dough is slightly chilled, cut 1/3 of the dough and place back in the refrigerator. Take the remaining 2/3 and roll out on a lightly floured table. Roll dough evenly to line a 9 inch fluted tart shell with a removable bottom. Press dough into the shell.
- Spread the raspberry jam on to the prepared tart shell with a mini offset spatula.
- Take the remaining 1/3 dough out of the refrigerator. Roll out on a lightly floured table into a rectangle with at least one side 10 inches long. Using a pastry wheel, pizza cutter, or knife, cut out strips to your desired width. (wider widths are a little bit easier to handle)
- Place the strips on top of the raspberry jam filled tart shell. You can do a lattice cross or simply just crisscross the strips.
- Place the tart in the freezer for 15-20 minutes to chill the dough. The tart can also be made a couple days in advance and stored in the refrigerator before baking.
- Preheat oven to 350℉. Whisk together the egg wash. Using a pastry brush, brush an even and thin coat over the torte.
- Bake for 35-40 minutes until jam bubbles. Check on the crust every 15-20 minutes to make sure it doesn’t burn. If it browns too fast, cover the crust with aluminum foil.
- Let the torte cool at least 20 minutes before removing from tart shell.
Raspberry Jam:
- Sterilize jars and keep them hot in the canning pot.
- Put the clean raspberries in a wide 6-to 8-quart pot. Mash the raspberries and add the sugar. Bring mixture to a boil over high heat. Stirring occasionally, cook the mixture until it registers 240 ℉ on a candy thermometer. This can take anywhere from 10-30 minutes. Remove from heat.
- Ladle boiling water from the canning pot into a bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot and pour the water back into the pot. Place the hot jar on a folded towel and drain the jar lids.
- Ladle the hot jam into the prepared jars. Leave about 1/4 inch headspace at the top. Use damp towel to wipe the rims of the jar before putting a flat lid and ring on each jar. Seal the jar just until its finger tight. Do not twist on the ring too tight. There needs to be enough space to for the air to escape the jar during processing.
- Return the jars to the water in the canning pot. The water needs to cover the jars by at 1 inch (more is better). Bring to a boil and let the jars boil for 5 minutes to process.
- Remove jars and place on a folded towel. Let the jars rest undisturbed overnight. After 30 minutes, check that the lids have sealed by pressing down on the center. If it can be pushed down, immediately refrigerate the jars because they have sealed.
Notes
- Almonds: Ground blanched almonds are preferred. Ground almonds with skin will give the dough a speckled appearance.
- Fruit Preserve: This recipe uses homemade raspberry jam. Or, use store-bought raspberry jam (with or without seeds). Or, use your choice of fruit preserve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Homemade Raspberry Jam
Ingredients
- 2 pounds fresh raspberries, , rinsed and pat dry
- 2 cups granulated sugar
Instructions
- Sterilize jars and keep them hot in the canning pot.
- Put the clean raspberries in a wide 6-to 8-quart pot. Mash the raspberries and add the sugar. Bring mixture to a boil over high heat. Stirring occasionally, cook the mixture until it registers 240 degrees F on a candy thermometer. This can take anywhere from 10-30 minutes.
- Remove from heat.
- Ladle boiling water from the canning pot into a bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot and pour the water back into the pot. Place the hot jar on a folded towel and drain the jar lids.
- Ladle the hot jam into the prepared jars. Leave about 1/4 inch headspace at the top. Use damp towel to wipe the rims of the jar before putting a flat lid and ring on each jar. Seal the jar just until its finger tight. Do not twist on the ring too tight. There needs to be enough space to for the air to escape the jar during processing.
- Return the jars to the water in the canning pot. The water needs to cover the jars by at 1 inch (more is better). Bring to a boil and let the jars boil for 5 minutes to process.
- Remove jars and place on a folded towel. Let the jars rest undisturbed overnight. After 30 minutes, check that the lids have sealed by pressing down on the center. If it can be pushed down, immediately refrigerate the jars because they have sealed.
Like this recipe? Rate & comment below!
Can I use almond flour in place of the ground almonds?
Hello,
your Linzer torte looks delicious. have you taken off the skins for the almonds? your dough looks light coloured, mine looked dark, therefore the question.
Thank you
The recipe calls for blanched almonds (meaning the skins have been removed).
Please advise if all those “oz” of ingredients are fluid ounces or weight. Thanks.
Love the recipe. Anxious to try it.
Hi Karen, the ounces refer to weight.
Will subbing the traditional hazelnuts into this recipe in place of almonds require any modifications to the recipe? Really looking forward to making this!
Hi Em, no modifications necessary. You can sub in blanched hazelnuts in place of the almonds. Happy baking!
I don’t know what vanilla paste is. Can I substitute regular vanilla essence?
You can substitute pure vanilla extract in place of vanilla paste. Vanilla paste is a thick paste made using vanilla beans. I love using it in recipes because it packs a lot of flavor and costs a lot less than real vanilla beans.
Such a brilliant creativity! It’s indulging.
Awesome tart Mey! Don’t stop now.