Linzer Torte Recipe

Name: Linzer Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8-7/8 ounces, weight All-purpose Flour; 8-7/8 ounces, weight Ground Almonds; 8-7/8 ounces, weight Sugar; 1 teaspoon Unsweetened Raw Cocoa Powder; 1 pinch Cinnamon; 8-7/8 ounces, weight Very Cold Butter; 5 Egg Yolks, Divided; 1 Tablespoon Cold Water; 10-1/2 ounces, weight Redcurrant Jam; 2 teaspoons Milk

Servings: persons

1
Place the flour, almonds, sugar, cocoa powder and cinnamon in the food processor and process briefly to mix everything together. Cut the cold butter into small pieces, add them to the flour mixture together with 4 egg yolks and 1 tablespoon cold water, and process until you have rough crumbs. Turn this mixture onto the working surface and knead until you have a smooth dough. Cover the pastry in plastic wrap and place in the fridge for about 30 minutes.
2
Butter and flour a 26 cm (10-inch) pie form, preferably one with a detachable bottom-it makes things easier in the end. Shake to remove the excess flour. Place the form in the refrigerator.
3
Preheat oven to 180u00b0C (360u00b0F).
4
Roll 2/3 of the pastry between two sheets of baking paper. The pastry should be rolled about 1 cm (0.4 inch) thick and a bit larger than the pie form. Remove the baking paper on top of the pastry and use the lower piece to turn the cake into the pie form. Remove the second piece of baking paper as well. Press the pastry into the form and remove the excess pastry hanging over the edges of the form.
5
Roll the rest of the pastry about 5 mm (0.2 inch) thick and either cut out stripes to form the lattice or cut out shapes using star cookie cutters of different sizes or shapes.
6
Stir the jam well and distribute it evenly on top of the pastry. Arrange the lattice or the stars on top.
7
Mix the remaining egg yolk and milk and brush the stars/lattice and the edges of the pie with this mixture.
8
Bake the cake for about 40 minutes, until the lattice/stars are golden brown. If you want to bake the extra cookies as well, bake them for about 10-15 minutes or until golden brown.

4339

kcal

Calories

277

Fat

420

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.

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: 8-7/8 ounces, weight All-purpose Flour, 8-7/8 ounces, weight Ground Almonds, 8-7/8 ounces, weight Sugar, 1 teaspoon Unsweetened Raw Cocoa Powder, and more.

Yes, Linzer Torte 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!

Linzer Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions