Raspberry Linzer Torte

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Hi Bold Bakers!

WHAT YOU GET: A sweet and delicate almond pastry filled with delicious raspberry jam that’s perfect for the holidays but truly welcome anytime. This Linzer torte recipe is worth your time.

You’ll be hard-pressed to find someone who won’t enjoy this torte. This sweet dessert has such a wonderful flavor, thanks to the almond flour, which gives the pastry a toasty nuttiness. The filling pairs perfectly with the flaky pastry as the sweet/tart raspberry preserves are baked into a gooey delight. 

I also love how homemade Linzer tortes look — they’re incredibly rustic, and every chef has their own unique thumbprint. You don’t have to lattice the dough, as I did. You can also pick your favorite cookie cutter and cut out shapes for the steam to escape the torte while baking. You can even choose another fruit preserve if you have a preference over raspberry! 

What Is 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. 

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. 

You could also opt for hazelnut flour, which is also traditional in a torte. 

Tools You’ll Need To Make Raspberry Linzer Torte

• Measuring cups and spoons
• 9-inch (23cm) fluted tart pan
• Mixing bowls

Gemma’s Pro Chef Tips For Making Raspberry Linzer Torte

• You can substitute ground hazelnuts for the almond flour; both nut flours are considered traditional for a 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 refrigerator 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!
• This is a very sweet torte, and a dollop of fresh whipped cream is just the thing to go with it!

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