Linzer Torte


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Servs: 8   Makes: 8   Prep:   Cook:

This recipe is so good you will love it..!,This healthy dessert was given to me by a very good friend of mine Ann M. she got The history of Trapp Family Linzer torte from Austria in Washington Post 1980.

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Ingredients [?]

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  • add   8 ounces almond paste (I use Solo brand in a can)
  • add   1 1/4 cups sugar
  • add   White of 1 small egg
  • add   1 1/2 cups unsalted butter, room temperature
  • add   2 eggs
  • add   31/2 cups cake flour
  • add   1/8 teaspoon cinnamon
  • add   1/8 teaspoon salt
  • add   1/2 teaspoon nutmeg
  • add   1/4 cup finely ground walnuts
  • add   1 jar red currant jelly (you will use about half of a 12-ounce jar)
  • add   Sliced almonds to sprinkle on top of pastry
  • add   Powdered sugar to sprinkle on top of pastry
  • add   A note: remember that you could sub the sugar with cane sugar, honey or brown sugar.
  • add   the salt with salted butter & butter with extra virgin olive oil.
  • add   This way the Torte is healthier.


  1. #1 Combining and then chilling well for at least 2 hours
  2. Mix almond paste, sugar and egg white until well blended. Mixture will be crumbly. Add soft butter and eggs and cream until smooth. Stir in flour, cinnamon, salt, nutmeg and walnuts.
  3. #2 Assembling and baking
  4. Break off one fourth of the dough and return to refrigerator. Using a little extra flour on your hands, pat remaining dough into bottom and 1 1/2 inches up the side of a buttered 10-inch spring form pan. Dough on bottom should be about 1/2 inch thick. You are forming a shallow basin with a 1-inch high and 1/2-inch wide edge. At this stage, I am pushing, mushing and sculpting . it doesn't seem to affect the linzer torte's texture. I use the end of a butter knife handle to make imprints in the edge for decoration. Break up about half of the jar of jelly by stirring it up so you can spread a thin layer of jelly more easily over the dough basin.
  5. Bring out the dough kept in the refrigerator and roll it out on a cool, lightly floured surface with a lightly floured rolling pin to 1/2 inch (I chill a simulated marble slab to work on to keep dough cold). You will be cutting eight 1/2-inch wide strips with a knife using a downward motion, not a pulling motion (4 long center strips and 4 shorter side strips). Form a crisscross or weave pattern on top of the jelly using these strips. When finished laying out your strips, cut off the ends where they meet the outside edge of dough. Sprinkle with sliced almonds. I place almonds over areas of jelly only. Bake at 375 until jelly bubbles and there is a slight golden brown color showing on crisscross-patterned dough, about 35 minutes. Cool on wire rack and cover to sit overnight at room temperature. The next day, release and remove spring form. Sprinkle the Linzer torte with powdered sugar. Gently loosen edges of and underneath the Linzer torte from the base of the spring form pan with a blunt butter knife and transfer to a cake plate lifting carefully with a spatula.
  6. Linzer torte Thumbprint Cookies (made with leftover dough)
  7. 1 level tablespoon of dough rolled into a ball, thumb printed, a smidgen of currant jelly spooned into imprint and a single almond slice placed into jelly , bake at 350 for about 12 minutes or until jelly bubbles , cool , sprinkle with powdered sugar.Enjoy!

ChefsugNote From The Chef

wgatoor 21:59, 19 Jan 2011

As long as dough is chilled and you are not shy about throwing around extra flour, this dough can be manhandled! Best when made 1 day before serving ? releases from bottom of pan better in order to transfer to cake plate and slices better

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