This Linzer Torte is inspired by the traditional German-Austrian classic, with its buttery almond crust, warm spices, and sweet raspberry filling woven into a beautiful lattice top. It’s elegant, fragrant, and perfect for holidays or cozy gatherings.
Ingredients
3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 cup almond flour (finely ground almonds)
1 tablespoon cherry liqueur (Kirsch)
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Zest of 1/2 orange
Zest of 1/2 lemon
1 cup raspberry jam or preserves
1 egg
1/2 teaspoon water
How to Make It
Preheat your oven to 350°F. Grease a 9-inch springform pan and set it aside.
In a large bowl, beat the butter and sugar together until light and creamy. The mixture should look pale and fluffy. Add the almond flour and cherry liqueur, mixing until well combined.
In another bowl, stir together the flour, cinnamon, and cloves. Add the citrus zest and mix to distribute evenly. Gradually incorporate the dry ingredients into the butter mixture until a soft dough forms. Do not overmix.
Set aside about one-third of the dough. Press the remaining dough evenly into the bottom of the prepared pan and gently up the sides to form a shallow crust.
Spread the raspberry jam evenly over the crust.
Roll out the reserved dough between two sheets of parchment paper until thin. Slice into narrow strips and arrange them in a crisscross pattern over the jam to create a lattice design. If desired, add a strip of dough around the edge for a clean finish.
Whisk the egg with water and lightly brush it over the dough strips for a golden shine.
Bake for about 35 minutes, or until the top is lightly golden and the kitchen smells warm and spiced.
Allow the torte to rest for at least 15 minutes before removing the pan ring. Let it cool completely before slicing for the neatest pieces.
