Linzer torte Recipe
Austrian · Dessert · 75 min total
A classic Austrian dessert featuring a buttery, nutty crust filled with raspberry jam and topped with a lattice crust. This recipe simplifies the traditional method for home bakers.
30
min prep
min prep
45
min cook
min cook
10
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup almond flour (or finely ground almonds)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 3/4 cup seedless raspberry jam
- 1 tablespoon powdered sugar (for dusting)
Instructions
- In a food processor, combine all-purpose flour, almond flour, sugar, cinnamon, and salt. Pulse to mix.
- Add cold butter pieces and pulse until mixture resembles coarse meal.
- In a small bowl, whisk together egg, vanilla extract, and lemon zest. Add to flour mixture and pulse until dough just comes together.
- Turn dough out onto a work surface, divide into two disks (one slightly larger), wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- Roll out the larger dough disk on a lightly floured surface to about 1/8-inch thickness. Press into the bottom and up the sides of the tart pan. Trim excess.
- Spread raspberry jam evenly over the dough.
- Roll out the remaining dough disk and cut into 1/2-inch wide strips. Arrange strips in a lattice pattern over the jam. Trim edges and press to seal.
- Bake for 40-45 minutes, until crust is golden brown. Let cool completely in pan on a wire rack.
- Once cool, carefully remove from pan. Dust with powdered sugar before serving.
Tips
- Use a high-quality seedless raspberry jam for best flavor.
- The dough is delicate; if it becomes too soft while rolling, chill briefly.
- Store in an airtight container at room temperature for up to 3 days.
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