Linzertorte Recipe
Linzertorte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 40 min.

Ingredients

  • 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

Directions

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 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).
Originally published as Linzertorte in Country Woman Christmas Annual 2001, p41

Nutritional Facts

1 each: 343 calories, 18g fat (8g saturated fat), 57mg cholesterol, 145mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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 remaining dough (return dough to the refrigerator if needed).
  4. 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).
Originally published as Linzertorte in Country Woman Christmas Annual 2001, p41

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MY REVIEW
Jocasta0 User ID: 7582031 31791
Reviewed Jan. 4, 2014

"This is a delicious recipe! I recommend it to anyone who likes a sweet, tart and buttery pastry. I also recommend using black current preserve instead of the raspberry. It's a much more sophisticated flavor."

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