Hazelnut Linzertorte Recipe

Name: Hazelnut Linzertorte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz hazelnuts, roasted, skin removed; 3/4 cup flour, sifted; 2 tsp pumpkin pie spice; 2/3 cup granulated sugar; 1 None orange, peel grated; 10 tbsp (1 1/4 sticks) butter, chopped; 2 None egg yolks; 1/2 cup raspberry jam; None None Powdered sugar, to dust; None None Whipped cream, to serve

Servings: persons

1
Process hazelnuts in food processor until ground. Transfer to a bowl and add sifted flour, spice, granulated sugar and orange peel.
2
Rub in butter until mixture begins to come together. Add yolks and, using hands, mix to a dough. Shape mixture into a ball on a well-floured surface. Wrap in plastic wrap and refrigerate for 1 hour.
3
Preheat the oven to 350u00b0F. Lightly grease a 9-inch tart pan with removable bottom. Roll 3/4 of the dough between 2 sheets of parchment paper to 1/8-inch thickness. Press into prepared pan, trimming edges. Refrigerate for 10 mins.
4
Meanwhile, lightly knead remaining pastry and trimmings together. Roll between 2 sheets of parchment paper to a 5 x 10-inch rectangle. Refrigerate for 10 mins. With a fluted pastry cutter, cut into ten 1/2-inch wide strips.
5
Spread jam over pastry crust. Arrange 5 strips across tart. Place remaining strips perpendicular to the first set of strips to form a lattice pattern.
6
Bake for 35-40 mins, until golden. Cool in pan for 10 mins. Dust with powdered sugar. Serve in wedges with whipped cream.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 oz hazelnuts, roasted, skin removed, 3/4 cup flour, sifted, 2 tsp pumpkin pie spice, 2/3 cup granulated sugar, and more.

Yes, Hazelnut Linzertorte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut Linzertorte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions