🥧 Linzertorte (almond raspberry tart)
Linzertorte is a crumbly almond pastry tart from Austria, spiced with cinnamon and layered with tangy raspberry jam. This version of the dough is made with just flour, ground almonds, butter and sugar, giving a short, nutty texture. A lattice top lets the jam show through, and it is served in slices with coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 160 g flour
- 150 g ground almonds
- 170 g butter, cold and diced
- 90 g sugar
- 1 tsp cinnamon
- 2–3 tbsp cold water
- 300 g raspberry jam
Method
- Rub the butter into the flour, almonds, sugar and cinnamon, then add just enough cold water to form a dough. Chill 30 minutes.
- Press two-thirds of the dough into a 24 cm tart tin and spread with the jam.
- Roll out the rest, cut strips and arrange them in a lattice on top.
- Bake at 180 °C for 35–40 minutes until golden. Let it cool fully before slicing.
How to make it lighter
- Slice one tart into 10–12 pieces — thin slices go a long way.
- A jam with more fruit and less sugar keeps the tang and trims the sweetness.
- Serve with fresh raspberries to make a smaller slice feel more generous.
History
Linzer torte is named after the city of Linz in Upper Austria, and a recipe for it in a manuscript from the 17th century is often cited as one of the oldest known cake recipes. It remains a Christmas classic in Austria, Germany and Switzerland.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →