See what’s cooking!

Sign up and get the latest updates, news and recipes

Linzer Torte With Raspberry Jam

Serves 6–81¼ cup ground almonds or hazelnuts1 cup unbleached all-purpose flour½ cup sugarZest of 1 medium lemon9 tablespoons unsalted, cold butter, cut into ½-inch cubes3 egg yolks1½ cups raspberry, or red currant jam {pinterest_rich_pins_images} Linzer Torte With Raspberry Jam {/pinterest_rich_pins_images}

Linzer Torte With Raspberry Jam

  • 1/2
    Linzer Torte With Raspberry Jam
  • 2/2
    Linzer Torte With Raspberry Jam

Text, photos and food cooked by Michal Martinek

Mar 27, 2019

Print this recipe

Lattice Linzer Torte With Raspberry Jam

Linzer torte is a classic Austro-Hungarian tart (or cake, which is what “Torte” means in German). Like its cousin, the Linzer cookie, it originated in the city of Linz, Austria. The big difference is in the dough: Toasted and ground almonds (or hazelnuts) are also added to it.

My father loved this dense, tart-sweet cake, and growing up, I remember my mother baking it on many a Sunday. 

It’s been years since I last had the torte, and honestly, I’d completely forgotten about it until recently, when I spotted one in a café vitrine in Vienna, Austria. I bought a slice and devoured it, and then I asked my mom for her old recipe. 

The great thing about this tart, too, is that it tastes fantastic on the day you make it, but it’s also just as good in a few days, after it settles and the jam has time to moisten the crust.


  1. Serves 6–8
  2. 1¼ cup ground almonds or hazelnuts
  3. 1 cup unbleached all-purpose flour
  4. ½ cup sugar
  5. Zest of 1 medium lemon
  6. 9 tablespoons unsalted, cold butter, cut into ½-inch cubes
  7. 3 egg yolks
  8. 1½ cups raspberry, or red currant jam


In a food processor fitted with an S-shape blade, pulse the ground almonds, flour, sugar, and lemon zest for about 10–15 seconds, until combined.


Add the butter and pulse in 3-second intervals, until the butter is incorporated into the mixture, crumbly, and about pea-size.


Add the egg yolks and pulse again a few times until incorporated, and a wet dough starts to form.


Empty the contents of the bowl on a clean surface, and with your hands, form the dough into a ball. Press down into a disk.


Measure and cut out ¼ of the dough, and set it aside for topping.


Using your fingers and knuckles, press the dough evenly into the bottom and sides of a round 9-inch springform pan to form a shell for the jam filling.


Refrigerate the pan and the ¼ of the dough for 1 hour.


Preheat the oven for 350F.


Take ¼ of the dough out of the refrigerator and form it into a ball, then press down into a disc. Cut it into about 16–20 small parts. Roll each part in your hands to form a little ball. Press the ball down to create a 1/8-inch disc. The size of each little ball doesn’t have to be precise—some will be smaller and some bigger, and so will the disc.


Spread the jam evenly over the bottom of the pan with a spoon. Place the little discs of dough all over the jam and lightly press down. The topping will create a polka dot pattern.


Bake in the oven until the edges and the topping are golden brown, and the jam is set, about 50–55 minutes.


Remove from the oven and let cool completely in the pan. To slide off the outside ring easily, place the torte on a can or jar. (Don’t remove the torte from the pan until it has cooled completely, otherwise the edges will crumble).


Cut the torte into slices and serve. Store in a cool place for up to 3 days.


1 reader comment on Linzer Torte With Raspberry Jam.

Rick perkins said:

This crust is delicious. I did not have a lovingly made Red Current Jam but I grabbed a bag of frozen Trader Joes Raspberries and picked some Pineapple Guavas that are in season and concocted a beautiful tasting jam with a lovely perfume. If you can source any Pineapple Guavas you’ve got to try making some. And yes you are quite right, the dough is sticky but then again I"m quite a klutz with pastry dough.

September 21 at 11:16 am

Add yours...

* Required fields.

Your e-mail address will not be published.

Please enter the word you see in the image below: