Linzertorte- Dark Recipe

Name: Linzertorte- Dark
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces flour (I use whole wheat); 4 ounces hazelnut meal; 6 ounces sugar (I use turbinado); 1 teaspoon baking powder; 1 ½ teaspoons cinnamon; ¼ teaspoon ground cloves; 6 ounces butter; 1 whole egg; 1 egg yolk; 5 ounces raspberry preserves; 2 ounces sliced almonds; egg wash

Servings: persons

8 ounces flour (I use whole wheat)
4 ounces hazelnut meal
6 ounces sugar (I use turbinado)
1 teaspoon baking powder
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
6 ounces butter
1 whole egg
1 egg yolk
5 ounces raspberry preserves
2 ounces sliced almonds
egg wash

1
Mix all dry ingredients together well.
2
Cut cold butter into 1/2 inch cubes and add to flour.
3
Incorporate butter using the paddle on the kitchenaid mixer.
4
Continue mixing till parmesan cheese-like consistency.
5
Add eggs and mix till incorporated.
6
The batter will be broken and not very wet.
7
Scrape half of the batter into a 10 inch pan.
8
spread evenly.
9
spread preserves over dough to within 1 inch of edge.
10
Pipe or place rolls of the remaining dough over the preserves in a diagonal lattice.
11
Place dots of remaining dough around edges.
12
paint with egg wash and sprinkle sliced almonds around edge.
13
Bake at 350 for about 45 minutes.

835

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.

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 12 ingredients. The key ingredients include: 8 ounces flour (I use whole wheat), 4 ounces hazelnut meal, 6 ounces sugar (I use turbinado), 1 teaspoon baking powder, and more.

Yes, Linzertorte- Dark 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!

Linzertorte- Dark

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions