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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My buttery Linzer Torte is an elegant, fruity, nutty treat that’s perfect for the holidays. This classic dessert looks like it came straight from a fancy pastry shop, but it’s simple to make at home.
- Sweet-tart filling: The jammy raspberry filling has a bright, fruity flavor.
- Delicously nutty crust: Ground almonds give the crust a rich, melt-in-your-mouth texture.
- Pretty lattice top: The torte’s signature criss-cross top makes this pastry perfect for festive gatherings or a cozy afternoon treat.
- Perfect make-ahead dessert: Resting time lets the flavors meld and brings the filling and pastry together beautifully.
- The bakery-level dessert that’s easier than it looks! Making this traditional dessert is so satisfying, and you’ll adore its timeless flavors.
When I worked as a pastry chef, I developed a special appreciation for traditional specialties. The flavors and beautiful presentation of these iconic desserts have been enjoyed for centuries, and it’s easy to see why they’ve remained beloved! The raspberry and almond flavors in this Austrian raspberry Linzer Torte are an ideal match of rich, nutty pastry and bright, juicy fruit, and the presentation, with the vibrant color, golden pastry, and dusting of powdered sugar, is dreamy.
My top tip for this recipe is to have patience when working with the soft dough. The beauty of this pastry is that it’s tender, buttery, and delectably crumbly, but that can make it tricky to work with. If at any time your chilled dough feels too soft or sticky to handle, gradually add all-purpose flour, a tablespoon at a time, just until the dough is workable. For more irresistible Austrian treats, check out Classic Linzer Cookies and my Sacher Torte Recipe.
Bold Bakers Love This!
“This is such a pretty holiday recipe! The raspberry is delicious, and the lattice looks special.”—Louisa
“My first Linzer Torte! I’ve made your Linzer Cookies, so I thought I’d try this recipe, and it’s really delicious. Thank you!”—Gayle
“I love this cake because it’s so flavorful without being too sweet. It’s a traditional recipe, but new to my family, and they loved it.” —Vicki
IMPORTANT NOTE: This recipe was improved and updated on 10/11/2026, to include a refreshed introduction, updated ingredients description, clearer step-by-step instructions, make-ahead and storage instructions, answers to the most frequently-asked questions, and enhanced Pro Chef Tips.
Table of Contents
- What is a Linzer Torte?
- Tools You Need
- Key Ingredients
- How to Make Raspberry Linzer Torte
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Tortes and Tarts Recipes
What ia a Linzer Torte?
Linzer Torte is a traditional dessert that originated in the city of Linz, Austria (Linzer means “from Linz”). It’s made with a nutty shortcrust, fruit preserves, and has a signature lattice top. Linzer Torte is traditionally made with a raspberry or red currant filling, which contrasts beautifully with the rich almond pastry. The oldest known written recipe of Linzer Torte dates to 1653!
Tools You Need
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass mesuring jug
- Kitchen scale (optional)
- Pastry cutter (optional)
- Spoon
- Spatula
- Cling film
- Rolling pin
- 9-inch fluted tart pan with removable bottom
- Knife or pizza cutter
- Pastry brush
Key Ingredients
For the Linzer Dough
All-purpose flour
- All-purpose flour (plain flour) gives this shortcrust structure.
- With a protein content of 9-11%, AP flour develops enough gluten to help the tender shortcrust hold together.
- Substitute: For a gluten-free torte, replace the all-purpose flour with a 1:1 GF baking mix, like my Easy Almond Flour Baking Mix Recipe.
Almond flour
- Almond flour gives the torte its signature nutty flavor and delicate, tender texture.
- You can use store-bought almond flour or make homemade almond flour using my recipe.
- Substitute: Use the same amount of hazelnut flour if you prefer that flavor.
Granulated sugar
- Granulated sugar sweetens the pastry, and since sugar attracts and holds moisture, it helps create a moist texture.
Dark brown sugar
- Dark brown sugar sweetens the pastry and adds a deep molasses note.
- Importantly, dark brown sugar contributes to the torte’s delectably soft texture.
- Make your own brown sugar with my quick recipe.
- Substitute: Use the same amount of light brown sugar if you prefer.
Cinnamon
- Cinnamon adds a traditional, warmly spiced flavor.
Salt
- Salt enhances the flavors and keeps the pastry from tasting bland.
Butter
- Cold butter makes the pastry flaky and rich. Either salted butter or unsalted butter will work.
- Use cold butter, as it creates a tender pastry and prevents it from being greasy.
- Substitute: Use the same amount of vegan butter or solid coconut oil for a dairy-free option.
Egg
- Egg binds the dough together.
- Use a cold egg in this recipe.
- Additionally, egg gives the pastry rich flavor and adds moisture.
- Substitute: For an egg-free version, use 1/4 cup (2 oz/60 g) of unsweetened applesauce in place of the egg or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Egg wash
- Egg wash (made from beating an egg with a tablespoon of water) adds a glossy golden, shiny finish.
- Substitute: Instead of using egg wash, you can brush the pastry with cream, half-and-half, milk, melted butter, or plant-based milk.
For the Raspberry Filling
Raspberry preserves
- Raspberry preserves (or raspberry jam) give the tart-sweet, fruity flavor.
- Because raspberries are naturally acidic, the preserves provide a good contrast to the rich torte pastry.
- Use store-bought, or use my easy raspberry jam recipe.
- Substitute: Use the same amount of red currant jam for another traditional option with a bright, tarter flavor.
Lemon zest
- Lemon zest adds pure, fresh citrus flavor that complements the raspberry.
- Substitute: Use orange zest for a sweeter flavor.
Lemon juice
- Lemon juice adds a tangy note that helps balance the cake’s richness.
- Substitute: Use orange juice instead if you prefer a sweeter taste.
How to Make a Linzer Torte
Make the Linzer Dough
- Combine the dry ingredients. In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.
- Blend in butter. Using your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Finish making dough. Add in the egg and mix gently until a dough is formed.
- Divide dough into 2 discs and refrigerate. Divide the dough in half, flatten it into 2 discs, wrap with cling wrap, and refrigerate until firm, at least 1 hour.
Assemble the Raspberry Linzer Torte
- Prepare to bake. Preheat the oven to 350°F (180°C).
- Roll out first dough disc. On a well-floured surface, roll out one half of the dough to an 11-inch (28 cm) circle and line a 9-inch (23 cm) tart pan with a removable bottom with it. Put the tart pan in the refrigerator while making the filling. Note: This dough is very soft. While you’re rolling it out, if it gets too soft to work with, chill in the fridge. If needed, add all-purpose flour, 1 tablespoon at a time.
- Make filling. In a small bowl, combine the raspberry preserves with the lemon zest and juice and spread the mixture evenly into the tart shell.
- Roll out second dough disc. On a well-floured surface, roll out the second piece of dough into a 10-inch (25 cm) square. Cut 10 1-inch (2.5 cm) strips. Work quickly so the dough stays cold.
- Make lattice top. Lay 5 strips across the filling, then weave the remaining 5 strips, creating a lattice pattern. Press the edges together to seal and trim away any overhang.
- Add egg wash. Brush the lattice and edges of the torte with egg wash.
Note: If your pastry has become very soft during assembly, pop the torte in the fridge for 10-15 minutes before baking.
Bake the Raspberry Linzer Torte
- Bake torte. Bake for about 40 minutes or until the crust is golden brown and the filling is bubbling.
- Cool. Let the tart cool in the pan for 15 minutes. Then, while still warm, carefully remove the outer ring of the pan and allow to cool completely.
- Serve and enjoy. Dust with powdered sugar and enjoy with a dollop of whipped cream. Store leftovers loosely covered at room temperature for up to two days.
Gemma’s Pro Chef Tips
- Feel free to customize. Get creative with different jam flavors (apricot is delicious in this tart!), or personalize the top crust by using cookie-cutter shapes instead of the traditional lattice.
- Make your own almond flour. 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.
- Rub the butter in quickly. Once it’s worked into the dry ingredients with a mixture of small lumps and bigger lumps of butter, you can stop.
- Chill the dough. When you’ve mixed up the dough, refrigerate it before rolling it out. And as you roll out the pastry and assemble the torte, if it becomes too soft, return it to the fridge for a few minutes and try again.
- Flour your countertop generously. I don’t always say that, but for this Linzer tart recipe, you’re going to need a well-floured counter.
- Refrigerate while preparing the filling. After putting the bottom pastry crust in the tart pan, pop the pan into the fridge to keep the pastry cold while you make the filling.
- Lattice alternatives. Because the dough is delicate, 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, then lay the remaining five strips in the opposite direction without weaving them 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 cut your top crust into shapes with a cookie cutter of your choice, then lay the pieces over the jam.
- Use a lifter. While moving and placing the pastry strips, use a spatula or another tool to make the process easier.
- Brush lightly. Use a delicate touch when applying the egg wash to avoid ripping the lattice top.
- Use a baking sheet. Place the tart dish on a baking sheet and bake to catch spills in case the pie filling bubbles over.
- Add a finishing touch. After the Linzer tart has cooled, a dusting of confectioner’s sugar is a sweet and pretty garnish.
- Serving ideas. This is a very sweet torte, and a dollop of fresh whipped cream is just the thing to go with it! If you want to go sweeter, serve with a scoop of my Vanilla Ice Cream or Cinnamon Roll Ice Cream.
Make Ahead and Storage Instructions
Make-ahead tips
- You can prepare the dough in advance and refrigerate it for up to two days.
- For longer storage, wrap the dough discs well, place in a freezer bag or freezer-safe container, and freeze for up to three months.
- Thaw in the refrigerator overnight before using.
- You can also assemble this Linzer torte recipe a day before baking.
- Cover and refrigerate until ready to bake.
How to store leftovers
- Store the baked torte at room temperature, loosely covered, for up to two days.
- For longer storage, refrigerate for up to a week, or freeze for up to two months.
- Thaw at room temperature before serving.
FAQs
Can I make this raspberry torte gluten-free?
- Yes, you can make this raspberry torte gluten-free. Simply replace the all-purpose flour with a 1:1 gluten-free baking blend like my Easy Almond Flour Baking Mix.
How do I make this dessert without eggs?
- To make this dessert without eggs, replace the egg in the pastry with 1/4 cup (2 oz/60 g) unsweetened applesauce, or use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- In place of egg wash, brush the pastry with plant-based milk before baking.
What do I do if my pastry dough is too soft to work with?
- Note that this dough needs to be cold to work with easily. If your pastry dough is too soft to work with, return it to the fridge to chill.
- If your dough is still too soft, gradually add more all-purpose flour, a tablespoon at a time, just until workable.
How Do I Make A Lattice Crust?
- Making a lattice crust for your Linzer Torte is completely optional but it gives the torte its signature look. i
- Start by rolling out the pastry for your lattice into a 10-inch (25 cm) square.
- Using a pizza cutter or a knife, and cut the dough into 10 equally-sized strips.
- Lay 5 of the strips evenly across the tart.
- Take the remaining five strips and weave them in the opposite direction. If you don’t want to fuss with weaving, simply lay the remaining five strips across the bottom strips in the opposite direction.
- Note that when handling the strips, it helps to use a spatula or other utensil to aid in moving and placing them.
More Torte and Tart Recipes
- Sacher Torte Recipe
- Irish Apple Tart
- Chocolate Tart
- French Walnut-Caramel Tart
- Salted Caramel and Peanut Chocolate Tar
IMPORTANT NOTE: This recipe was improved and updated on 10/11/2026, to include a refreshed introduction, updated ingredients description, clearer step-by-step instructions, make-ahead and storage instructions, answers to the most frequently-asked questions, and enhanced Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Linzer Torte Recipe
My Linzer Torte pairs buttery almond pastry with raspberry filling in an impressive bakery-worthy dessert that's easier to make than it looks.
Servings: 8 slices
My Linzer Torte pairs buttery almond pastry with raspberry filling in an impressive bakery-worthy dessert that's easier to make than it looks.
Servings: 8 slices
Ingredients
Linzer Dough
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (4 oz/115 g) almond flour
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1½ oz/43 g) dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) butter , cold and diced
- 1 large egg , cold and beaten
- Egg wash
Raspberry Filling
- 1 ¼ cups (12½ oz/354 g) raspberry preserves
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
Instructions
To Make the Linzer Dough
- In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.
- Using your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add in the egg and mix gently until a dough is formed.
- Divide the dough in half, flatten it into 2 discs, wrap with cling wrap and refrigerate until firm, at least 1 hour.
To Assemble the Raspberry Linzer Torte
- Preheat the oven to 350°F (180°C).
- On a well floured surface, roll out one half of the dough to an 11-inch (28 cm) circle and line a 9-inch (23 cm) tart pan with a removable bottom with it. (This dough is very soft, so use extra flour if it becomes hard to work with).
- In a small bowl, combine the raspberry preserves with the lemon zest and juice and spread the mixture evenly into the tart shell.
- On a well-floured surface, roll out the second piece of dough into a 10-inch (25 cm) square. Cut 10 1-inch (2.5 cm) strips. Work quickly so the dough stays cold.
- Lay 5 strips across the filling, then weave the remaining 5 strips creating a lattice pattern. Press the edges together to seal and trim away any overhang.
- Brush the lattice with egg wash.
To Bake the Raspberry Linzer Torte
- Bake for about 40 minutes or until the crust is golden brown and the filling is bubbling.
- Let the tart cool in the pan for 15 minutes. Then, while still warm, carefully remove the outer ring of the pan and allow to cool completely.
To Serve and Store the Raspberry Linzer Torte
- Dust with powdered sugar and enjoy with a dollop of whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.
Recipe Notes
- Feel free to customize. Get creative with different jam flavors (apricot is delicious in this tart!), or personalize the top crust by using cookie-cutter shapes instead of the traditional lattice.
- Make your own almond flour. 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.
- Rub the butter in quickly. Once it's worked into the dry ingredients with a mixture of small lumps and bigger lumps of butter, you can stop.
- Chill the dough. When you've mixed up the dough, refrigerate it before rolling it out. And as you roll out the pastry and assemble the torte, if it becomes too soft, return it to the fridge for a few minutes and try again.
- Flour your countertop generously. I don't always say that, but for this Linzer tart recipe, you're going to need a well-floured counter.
- Refrigerate while preparing the filling. After putting the bottom pastry crust in the tart pan, pop the pan into the fridge to keep the pastry cold while you make the filling.
- Lattice alternatives. Because the dough is delicate, 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, then lay the remaining five strips in the opposite direction without weaving them 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 cut your top crust into shapes with a cookie cutter of your choice, then lay the pieces over the jam.
- Use a lifter. While moving and placing the pastry strips, use a spatula or another tool to make the process easier.
- Brush lightly. Use a delicate touch when applying the egg wash to avoid ripping the lattice top.
- Use a baking sheet. Place the tart dish on a baking sheet and bake to catch spills in case the pie filling bubbles over.
- Add a finishing touch. After the Linzer tart has cooled, a dusting of confectioner's sugar is a sweet and pretty garnish.
- Serving ideas. This is a very sweet torte, and a dollop of fresh whipped cream is just the thing to go with it! If you want to go sweeter, serve with a scoop of my Vanilla Ice Cream or Cinnamon Roll Ice Cream.
Worst dough I have ever rolled. Weighed all ingredients.
Dough doesnt roll, doesnt even use all the ingredients listed
I only have a rectangle 14×4.5 inch tart pan…would this recipe work for this pan?
I wonder how a thin layer of Nutella on top of the crust before the raspberry preserves would be.
Hi Gemma…another easy and tasty recipe from you! Just wanted to know if the base needs to be blindbaked?
Way way back when, I used to make Linzer torte with a recipe that included cooked egg yolk and cocoa in the pastry but your recipe sounds delicious and I’m going to try it, I need to use up all that homemade raspberry jam from last year!