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My Austrian grandmother made this nutty jam-filled dessert only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.
16 ServingsPrep: 25 min. + chilling Bake: 40 min.


  • 2 cups all-purpose flour
  • 2 cups ground hazelnuts
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Dash ground cloves
  • 1 cup cold butter, cubed
  • 2 eggs, lightly beaten
  • 1 teaspoon grated lemon peel
  • 1-1/3 cups seedless raspberry jam
  • Confectioners' sugar, optional


  • In a large bowl, combine the first seven ingredients. Cut in butter
  • until mixture resembles coarse crumbs. Add eggs and lemon peel; stir
  • until mixture forms a ball. Divide into fourths. Cover and
  • refrigerate for 3-4 hours or until chilled.
  • Remove two portions of dough from refrigerator; press each into an
  • ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3
  • cup jam over each.
  • Between two sheets of lightly floured waxed paper, roll one portion
  • of remaining dough into a 10-in. x 6-in. rectangle. Cut six
  • 1-in.-wide strips; arrange in a lattice design over jam. Repeat with

2 of 2

Linzertorte (continued)

Directions (continued)

  • remaining dough (return dough to the refrigerator if needed).
  • Bake at 350° for 40-45 minutes or until bubbly and crust is
  • browned. Cool completely. Dust with confectioners' sugar if desired.
  • Yield: 2 tortes (8 servings each).
Nutritional Facts: 1 serving (1 each) equals 343 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 145 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.