Indulge in our classic Linzer Torte, a delightful Austrian pastry that features a rich, buttery crust layered with a luscious raspberry jam and a hint of warm spices. Topped with a delicate lattice design and dusted with powdered sugar, this elegant dessert is the perfect balance of sweet and tart, offering a taste of tradition in every bite. Perfectly paired with a dollop of fresh whipped cream or a scoop of vanilla ice cream, it's a timeless treat that will transport you to the heart of Vienna.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and powdered sugar until light and fluffy.

Prepare the Dough

Add the egg, ground almonds, cinnamon, lemon zest, and salt to the mixture. Mix until combined.

Gradually incorporate the all-purpose flour until a soft dough forms. Do not overmix.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.

Chill the Dough

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan.

Prepare the Filling

Take about two-thirds of the chilled dough and press it into the bottom and up the sides of the tart pan.

Spread the raspberry jam evenly over the crust.

Add the Jam

Roll out the remaining dough and cut it into strips to form a lattice pattern over the jam.

Make the Lattice

Bake the Linzer Torte for 30-35 minutes, or until the crust is golden brown.

Bake

Allow to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

linzer torte

Recipe information

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