Linzer Torte with Raspberry Jam is a delicious and show-stopping dessert with a tender, ground-almond crust, and addictive sweet-sour raspberry jam filling.
Like its cousin, the Linzer cookie, the torte originated in the city of Linz, Austria. It is a classic Austro-Hungarian tart (or cake, which is what “Torte” means in German).
My father loved this tart-sweet linzer torte cake, and growing up, I remember my mother baking it on many a Sunday.
It’s been years since I last had it, 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, which I bring to you now.
Ingredients & Substitutions for Linzer Torte
The seven ingredients for this classic Central European torte are surprisingly simple. You’ll need:
- GROUND ALMONDS or HAZELNUTS: These add heft, richness, and a tasty nutty flavor to your torte.
- ALL-PURPOSE FLOUR and SUGAR to make a base for the crust.
- LEMON ZEST for a hint of acidity and to balance out the richness from the nuts.
- Cold BUTTER, which you’ll cut into the crust to form flakey layers.
- EGG YOLKS for another layer of richness.
RASPBERRY JAM for a simple torte filling. You can also use other acidic fruit preserves, for example red currant or sour cherry. Jam is preferable to jelly, which doesn’t have the same smooth and spoonable texture you want.
How to Make Linzer Torte with Raspberry Jam
I recommend you use your food processor, because it’s much faster that way. If you don’t have one, it’s easy to do it in a large bowl, using your fingers or a wooden spoon.
First, you’ll quickly pulse together the ground nuts, flour, sugar, and lemon zest.
Then you’ll add cold butter and the egg yolks. The dough will easily come together in just a few seconds of processing. (steps 1-5)
To assemble the Linzer torte, divide the dough into two pieces. One piece will become the bottom crust and should be about ¾ of the dough.
Press the dough into the bottom and sides of a metal tart mold, using your hands to make an even and smooth surface.
Reserve the remaining quarter of dough to decorate your torte. (steps 6-8)
Place the pan with your crust in the fridge to firm up a bit before you fill and decorate it. When it’s chilled and firm, spread the raspberry jam evenly over the crust.
Divide the remaining reserved torte crust into small, even-sized wedges, as pictured. Roll the wedges into 1-inch balls and press them into little discs. (photos 9-10)
Next, add the jam and decorate your tart with the discs, to create a pretty polka dot pattern.
When it comes out of the oven, display your beautiful Linzer Torte with Raspberry Jam on a hand-carved wooden serving board to complete the homemade experience.
Storing Linzer Torte
The great thing about this tart is that it tastes fantastic on the day you make it, but it’s also just as delicious a few days later.
It will settle and the jam has time to moisten the crust. Try it for breakfast the next morning, and you’ll see what I mean.
To store, simply wrap the torte in plastic wrap and refrigerate.
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Try these other easy dessert recipes, including classics like:
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Do you say torte or tart? Do you make your own jam or do you buy it?
Tell me in the comments.Print
Linzer Torte with Raspberry Jam is a classic dessert with a tender ground-almond crust and sweet-sour raspberry jam.
- 1¼ cup ground almonds or hazelnuts
- 1 cup unbleached all-purpose flour
- ½ cup sugar
- Zest of 1 medium lemon
- 9 tablespoons unsalted, cold butter, cut into ½-inch cubes
- 3 egg yolks
- 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.