Go Back

Linzer Torte

Nutty, sweet, and layered with tart raspberry preserves, this beautiful torte is a stunning dessert that tastes as good as it looks. It's perfect for a holiday meal, brunch, or coffee and tea with the girls (just saying!). Dusted with Confectioner's sugar, it's almost too pretty to cut into (but you will!)
Course Desserts
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings


  • 1 1/4 cups all-purpose flour
  • 1 tbsp. unsweetened cocoa
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. Kosher salt
  • 1 cup unsweetened butter, at room temperature
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 1/2 tsp. lemon zest
  • 1 cup ground, unblanched almonds
  • 1-2 cups raspberry preserves


  1. In a large bowl, sift together the flour, cocoa, cloves, cinnamon, and salt, two times. Do not skip this step.
  2. In a standing mixer or with electric handheld mixer, beat the butter and sugar until light and fluffy on medium speed. Slowly add in eggs, one at a time, mixing well after adding each egg. Add the lemon zest and combine.
  3. Preheat oven to 375 degrees. Add the flour mixture and ground almonds and beat until well blended. Keep mixer on low speed and beat for 5 minutes. If the dough is too soft afterward, wrap it in plastic wrap and chill it for 10 minutes. If not, proceed to next step.
  4. Divide dough into two pieces. Wrap one piece in plastic wrap and place in fridge. Take the second piece of dough and roll it out between two sheets of wax paper until it is approximately 1/8 inch thick. Press into a pie or tart pan, making sure dough goes up the sides of the pan.
  5. Spread a generous layer of preserves on top of the rolled out crust. Take second piece of dough from the fridge and roll it out to cut 1-1 1/2 inch strips to make the lattice tops. Overlap the strips as you go, trimming the overhanging pieces.
  6. Bake for one hour. Before serving, add extra preserves to fill in any spaces in the lattice that need more preserves and dust with Confectioner's sugar.