Front view of Linzer torte.
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Linzer Torte Recipe (Video)

Linzer torte, a nutty, crumbly, rich pastry filled with jam and as enchantingly good looking as it is tasty. It is easier than you would expect and delicious to the last bite! Perfect for entertaining. Step by step photos at end of post.
Course Dessert
Cuisine German
Keyword Linzer torte, Linzer torte recipe, Raspberry Linzer torte
Prep Time 25 minutes
Cook Time 25 minutes
Chilling time 1 hour
Total Time 50 minutes
Servings 20
Calories 297kcal
Author Roxana Begum

Ingredients

Equipment and Supplies

  • 10 inch springform pan or tart pan
  • Offset spatula
  • Pastry brush
  • Whisk
  • Parchment paper
  • Stand mixer optional

Instructions

Linzer Torte Dough

  • Using the paddle attachment, cream the softened butter and sugar in a stand mixer, at a medium speed.
  • Add the two egg whites and one egg yolk and continue to mix until fluffy. Next add vanilla, cinnamon, almond extract, ground cloves, salt, baking powder and mix it.
  • Then add finely ground almonds and mix that in.
  • Next, add the flour in two installments and mix it in. Increase the speed and knead the mixture into a smooth dough. The dough can also be made by hand.
  • Divide the dough into two portions. One you can use for the classic Linzer torte. The other for the fancy version.(Tip: May wrap the portions with cling wrap and freeze to use later).

Classic Lattice Pattern

  • Take one portion of the dough and cut out 2/5th (40%) of it.
  • Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two sheets of wax paper.
  • Cut narrow strips using a pizza cutter or a sharp knife. Refrigerate to allow the strips to firm up while proceeding with the next steps.
  • Roll out the remaining 3/5th (60%) of the dough into a 10 inch circle, dusting the work surface with flour.
  • Prepare a springform pan by lightly applying butter all over and lining it with a parchment paper circle in the bottom.
  • Open the ring of the springform pan and transfer the dough circle using a floured cake lifter (or a flat lid) on to the base.
  • Close the ring around the springform pan and using your fingers, press the dough about one inch up the sides of the pan.
  • Take about half the jam and spread it out evenly on the dough circle.
  • With the help of an offset spatula lay about four to five of the narrow strips over the jam, parallel and evenly spaced.
  • Repeat with laying four more strips in the opposite direction to create a lattice pattern. If the strips break, just patch it up and it will bake fine. Trim the edges of the strips.
  • Use the remaining strips to create a border at the outer edge of the Linzer torte, where the strips join the bottom crust. Seal the outer edge using a fork or spatula.
  • Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.

Fancy Cookie Pattern

  • Take second portion of the dough and cut out about 2/5th (40%) of it.
  • Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two wax papers for ease.
  • Use small (1/2 to 1 inch) cookie cutters and cut out shapes of your preference. With the remaining dough, roll out rope shaped strips of 5 to 6 inches long.
  • Proceed with the 3/5th part of the dough following steps 3 to 7.
  • Arrange the cut out shapes evenly spaced over the jam layer.
  • Use the rope shaped dough strips to create a border at the outer edge of the Linzer torte and flatten with a spatula.
  • Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.

Bake and Serve

  • Preheat oven to 375 degrees Fahrenheit. Place the baking pan in the center of the oven and bake the Linzer torte for 25 to 35 minutes until golden brown.
  • Remove from the oven and let it cool for some time. Using a butter knife or spatula loosen the torte from the pan, release the ring and let it cool completely.
  • Dust with powdered sugar. It is best to slice and enjoy it the next day. This torte keeps well at room temperature for few days, but you may also refrigerate it for a week. It can also be frozen.

Video

Nutrition

Serving: 1slice | Calories: 297kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 137mg | Potassium: 164mg | Fiber: 2g | Sugar: 18g | Vitamin A: 345IU | Calcium: 63mg | Iron: 1.4mg