Mini Linzertortes Recipe

Name: Mini Linzertortes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (73 g) toasted almonds (see Notes); 1 1/2 cups (188 g) flour, plus up to 1/4 cup (31 g) extra, if needed; 1/2 cup (115 g) packed brown sugar; 3/4 cup (175 ml) non dairy milk; 1/2 cup (112 g) margarine; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 teaspoon lemon zest; 1 heaping cup (320 g) raspberry jam

Servings: persons

1/2 cup (73 g) toasted almonds (see Notes)
1 1/2 cups (188 g) flour, plus up to 1/4 cup (31 g) extra, if needed
1/2 cup (115 g) packed brown sugar
3/4 cup (175 ml) non dairy milk
1/2 cup (112 g) margarine
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon zest
1 heaping cup (320 g) raspberry jam

1
Preheat the oven to 400F (200C, or gas mark 6).
2
Process the nuts into a fine powder in the food processor, and then add the remaining ingredients except the jam.
3
Transfer to a large bowl, and using your hands, form a dough ball.
4
If its too sticky, add more flour, 1 tablespoon (8 g) at a time, until its easy to handle.
5
Remove one-third of the dough ball and set aside.
6
Roll our the larger dough ball to fit your pans.
7
The dough will be a bit crumbly, but this is normal.
8
Place into your pans and press down to even out the appearance.
9
Spoon the raspberry filling into the crusts.
10
Roll out the remaining dough and either use cookie cutters to cut out small shapes or use a pastry wheel to cut strips for a lattice-style top crust.
11
Place the desired crust atop the jam.
12
Bake for 25 to 30 minures until the jam is bubbly and the crust is golden brown.
13
Dust with confectioners sugar when cool.
14
Variations:
15
Add 1 tablespoon (5 g) cocoa powder to the crust.
16
Substitute hazelnurs or walnuts for the almonds.
17
Substitute ling on berry, apricot, or fig jam for the raspberry.

405

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

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 11 ingredients. The key ingredients include: 1/2 cup (73 g) toasted almonds (see Notes), 1 1/2 cups (188 g) flour, plus up to 1/4 cup (31 g) extra, if needed, 1/2 cup (115 g) packed brown sugar, 3/4 cup (175 ml) non dairy milk, and more.

Yes, Mini Linzertortes 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!

Mini Linzertortes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions