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Linzer Torte
Prep Time
45 mins
Cook Time
30 mins
Chilling Time
1 hr

This Linzer Torte Recipe is comprised of a delicious hazelnut and almond spiced crust and filled with a raspberry jam filling.

Course: Dessert
Cuisine: American
Keyword: hazelnut recipe, linzer tart
Author: Jackie
  • 1 cup almond flour or whole almonds
  • ½ cup whole hazelnuts
  • 1 ½ cups all-purpose flour
  • cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 14 tablespoons cold unsalted butter sliced
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 cups raspberry jam
  • Powdered sugar for garnish
  1. Using a food processor, pulse almond flour (or almonds) and whole hazelnuts until finely ground.
  2. Add all-purpose flour, sugar, spices, salt, and baking powder and pulse until combined.

  3. In small increments, add butter pieces, pulsing until small pea size clumps form.
  4. Pulse in egg yolks and vanilla and process until just combined.
  5. Once all ingredients have been incorporated, dough should form a ball and no longer stick to the sides of the bowl.
  6. Separate dough into two balls, one ⅓ of the dough and the other ⅔ of the dough.
  7. Roll the small dough ball into small disk in between 2 sheets of parchment paper. Refridgerate for 1 hour.
  8. Press the large dough ball evenly into a buttered 9inch tart or springform pan.
  9. Pour raspberry preserves over the dough and refrigerate while prepping the topping.

  10. Preheat oven to 350 degrees.
  11. On a lightly floured surface, roll out small dough disk into a 1 inch thick round.
  12. Using a pastry wheel or pizza cutter, cut the pastry into 1 inch strips.
  13. Remove pan from refrigerator. Using an offset spatula, gently transfer the strips to the tart pan. Lay half the strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining strips across the first strips. If strips break, simply press back together.

  14. Trim the edges of the strips to fit the tart pan.
  15. Bake the torte for 30-35 minutes at 350 degrees or until the pastry is golden brown.
  16. Right before serving, sprinkle with powdered sugar.

Recipe Video

Recipe Notes

This recipe was slightly adapted from Joyofbaking.com and tips from my Swiss mother-in-law! 

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