Linzer Torte

JoSele Swopes


While we were in Germany we tried different Tortes but this is the one I liked the best...I have been trying to find the recipe for ever and finally found it on my favorite site...This is so Yummy...I am so excited to have finally found it....You can use Almonds or faves are Hazelnuts..I love the flavor that it adds to the Linzer

pinch tips: How to Fold Ingredients





1 Hr


45 Min


2 c
all purpose flour
2 c
almonds or hazelnuts, finely ground
1/2 tsp
2 stick
unsalted butter
2 large
eggs (whisked) separate
8 oz
raspberry jam (seedless)
3 Tbsp
raspberry brandy or cognac
2 tsp
powdered sugar

Directions Step-By-Step

Preheat oven to 350°F Grease a Spring form pan
Combine flour, sugar, ground nuts, butter, and 1 egg to form a dough. Cover and refrigerate for 30 minutes.
Remove dough from refrigerator. Take 3/4 of the dough and roll it out on a floured surface. Transfer to the Spring form - make sure dough comes up about 1/2 inch up the side of the pan.
Mix raspberry jam and Raspberry Brandy (or Cognac). Spread this mixture evenly into the cake bottom.
Roll out remaining dough and cut into strips. Arrange strips into a criss-cross pattern on top of the cake. Break the remaining egg into a cup and whisk with a fork or whisk. Brush dough strips with egg wash.
Bake cake for 40-45 minutes or until cake becomes a golden brown.

Allow cake to rest overnight before serving - this brings the flavor out more. Before serving, dust with powdered sugar.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy