Go Back
+ servings
a slice of linzer torte on a wire rack

Linzer Torte Recipe

Learn how to make the world-famous Linzer Torte with this easy recipe. A nutty, crumbly, rich tart filled with raspberry jam!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :20 minutes
Cook Time :40 minutes
Total Time :1 hour
Servings : 12
Calories : 333kcal

Ingredients
 

Instructions
 

  • In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
  • Add egg, granulated sugar, vanilla extract, and salt, mix until creamy.
  • Stir in lemon zest, ground cinnamon, cloves, and cardamom.
  • Add flour and ground hazelnuts, mix until you have a smooth dough.
  • Preheat your oven to 355°F (180°C).
  • Press ⅔ of the dough in a parchment paper-lined springform pan with a removable bottom (Ø 10 inch/26cm) and press a ½ inch (1cm) high rim. Optional: Carefully press the rim of the dough with a fork to create a beautiful pattern. 
  • Evenly spread raspberry jam on top.
  • Roll out the remaining dough on a well-floured work surface and cut into ½-inch (1.5cm) wide strips. Arrange in a lattice pattern over the jam. → Or cut the dough with a cookie cutter and arrange it over the jam.
  • Bake the Linzer Torte for 40 minutes in the preheated oven.
  • Remove from the oven, place on a wire rack, and let it cool completely. Remove from the cake pan and dust with powdered sugar (optional).

Notes

Store Linzer Torte wrapped in plastic wrap or aluminum wrap in a cold, dark place for up to a fortnight.

Nutrition

Calories: 333kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 140mg | Potassium: 41mg | Fiber: 3g | Sugar: 19g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg