Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: This Raspberry Linzer Torte blends elegance with a comforting homemade touch, becoming a must-try for any baker, perfect for the holidays but truly welcome anytime. Already have an account?
Nostalgic & Elegant: This classic Linzer torte brings the warmth of tradition with its buttery almond pastry and sweet raspberry filling, making it perfect for festive gatherings or a cozy afternoon treat. Versatile & Customizable: You can choose to get creative with different jam flavors or personalize the top crust with cookie-cutter shapes instead of the traditional lattice. Simple Ingredients, Impressive Results: With just a few pantry staples and easy steps, you’ll create a visually stunning and delicious dessert that looks bakery-worthy.
If Linzer tortes are up your alley, be sure to check out my Linzer Cookies recipe for another way to enjoy these timeless flavors! These fun bite-sized treats pack all the same flavors – the almond-rich pastry and fruity jam filling – in a more snackable form. Whether you’re in the mood for a full-sized torte or crave a smaller, more portable version, both options offer that irresistible combination of nuttiness and sweetness. IMPORTANT NOTE: This recipe was improved and updated on 9/5/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, and Pro Chef Tips.
Table of Contents
What ia a Linzer Torte?
A Linzer torte is a traditional Austrian pastry that gets its name from Linz, Austria.
It’s made with two layers of crumbly pastry, made with almond flour, and filled with preserves. You’ll see them around Christmas time in Austria, Germany, and a number of other countries.
Tools You Need
Mixing bowl Measuring cups Measuring spoons Spatula Knife Rolling pin 9-inch (23-cm) tart tin Pastry brush
Key Ingredients
All-Purpose Flour Provides structure and stability to the pastry. Substitution: Use a gluten-free 1:1 baking blend or our Easy Almon Flour Baking Mix (with tapioca as a binder). Almond Flour Adds a nutty flavor and tender crumb, a key characteristic of Linzer torte. Substitution: Hazelnut flour is also traditional and can be used but for a different nutty flavor. Granulated Sugar Sweetens the dough and helps achieve a tender texture. Substitution: Use coconut sugar for a less refined option with a slightly caramel flavor. Or choose a sugar-free sugar substitute from our chart. Dark Brown Sugar Adds depth of flavor and moisture due to its molasses content. Substitution: Use our Brown Sugar Recipe to make it at home. Ground Cinnamon Adds warm spice, complementing the nutty and fruity flavors. Salt Balances sweetness and enhances flavor. Cold Butter Provides flakiness and richness to the pastry. Either salted butter or unsalted butter wil work. Substitution: Vegan butter or coconut oil (solid, not melted) can be used for a dairy-free option. Egg Binds the dough and adds richness. Substitution: For a vegan alternative, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Raspberry Preserves Traditional filling that adds sweet-tart flavor. Substitution: Use any fruit preserves you prefer, such as apricot, cherry, or strawberry. Lemon Zest and Juice Brightens the filling and balances sweetness with acidity. Substitution: Orange zest and juice can add a different citrus note. Egg Wash Creates a golden-brown finish on the crust. Substitution: Use a plant-based milk wash for a vegan option.
How to Make a Linzer Torte
Gemma’s Pro Chef Tips For Making Raspberry Linzer Torte
This dough is very soft and must be fully chilled, or it will be very difficult to work with. If the dough starts to stick a lot or tear as you try to lift it, return it to the fridge for a few minutes and try again. Because of the delicate nature of the dough, a classic lattice weave can be challenging. If you find the dough difficult to handle, try a quick lattice: lay five strips of dough in one direction and then lay the other five strips of dough in the opposite direction without weaving it through. The dough will settle together while baking. A sprinkle of powdered sugar will make the whole thing beautiful. You can skip the lattice pattern altogether and just cut your top crust into shapes with a cookie cutter of your choice and lay the pieces over the jam. Raspberry jam is traditional, but if you prefer another jam, go ahead and use this instead! Apricot jam is delicious in this tart! You can place the tart dish on a baking sheet and bake, to catch spills in case the pie filling bubbles over a bit. This is a very sweet torte, and a dollop of fresh whipped cream is just the thing to go with it!
Make Ahead and Storage Instructions
Make-Ahead:
Prepare the dough in advance and refrigerate it for up to 2 days. For longer storage, freeze the dough for up to 3 months. Thaw in the refrigerator before use.
Assembling Ahead:
You can assemble the torte a day before baking. Cover and refrigerate until ready to bake.
Storage:
Store the baked torte at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Thaw at room temperature before serving.
How Do I Make A Lattice Crust?
Making a lattice crust for your Linzer torte is completely optional but to get the iconic look, first start by rolling out the pastry and cutting the dough into strips. You should have 10 equally sized strips. Take five strips and lay them across the tart. Take the remaining five strips and weave them in the opposite direction.
How To Make Almond Flour
Almond flour adds a bit of nuttiness to your torte and is traditional in a Linzer torte. You can find almond flour at your grocery store or make your own at home. Here is my step-by-step guide for making homemade almond flour using just a food processor. You could also opt for hazelnut flour, which is also traditional in a torte.
More Torte and Tarts Recipes!
Classic Austrian Sacher Torte Recipe Classic Irish Apple Tart Sinful Chocolate Tart French Walnut-Caramel Tart Salted Caramel and Peanut Chocolate Tart
IMPORTANT NOTE: This recipe was improved and updated on 9/5/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, and Pro Chef Tips.
