Then you’ll add cold butter and the egg yolks. Prepare the dough in a food processor.įirst, you’ll quickly pulse together the ground nuts, flour, sugar, and lemon zest. If you don’t have one, it’s easy to do it in a large bowl, using your fingers or a wooden spoon. I recommend you use your food processor, because it’s much faster that way. How to Make Linzer Torte with Raspberry Jam Jam is preferable to jelly, which doesn’t have the same smooth and spoonable texture you want. You can also use other acidic fruit preserves, for example red currant or sour cherry. RASPBERRY JAM for a simple torte filling. EGG YOLKS for another layer of richness.Cold BUTTER, which you’ll cut into the crust to form flakey layers.LEMON ZEST for a hint of acidity and to balance out the richness from the nuts.

ALL-PURPOSE FLOUR and SUGAR to make a base for the crust.GROUND ALMONDS or HAZELNUTS: These add heft, richness, and a tasty nutty flavor to your torte.The seven ingredients for this classic Central European torte are surprisingly simple. Ingredients & Substitutions for Linzer Torte I bought a slice and devoured it, and then I asked my mom for her old recipe, which I bring to you now. It’s been years since I last had it, and honestly, I’d completely forgotten about it until recently, when I spotted one in a café vitrine in Vienna, Austria.

My father loved this tart-sweet linzer torte cake, and growing up, I remember my mother baking it on many a Sunday. Like its cousin, the Linzer cookie, the torte originated in the city of Linz, Austria. It is a classic Austro-Hungarian tart (or cake, which is what “Torte” means in German). Linzer Torte with Raspberry Jam is a delicious and show-stopping dessert with a tender, ground-almond crust, and addictive sweet-sour raspberry jam filling.

Linzer tart recipe without nuts