By: Author Julie Menghini
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Looking for a showstopping dessert that’s as delicious as it is beautiful? Look no further than this spectacular Raspberry Linzer Torte recipe! With its eye-catching rich almond lattice crust filled with a juicy, sweet raspberry filling, it’s guaranteed to impress.
Decorated with powdered sugar, this gorgeous torte is perfect for birthdays, holidays, or any special occasion that calls for a dessert with wow-factor. Whether you’re a novice baker or seasoned pro, this Raspberry Linzer Torte is easier to make than you think and will have your guests begging for the recipe.
I’m really excited to bring this Raspberry Linzer Torte recipe to you. This was a recipe from my husband John’s grandmother. My mother-in-law dug it out of her recipe box and said that she had tried it a couple of times and had never been able to get it to come out right.
Needless to say, I was a little nervous about giving it a try. If John’s mom wasn’t successful, I wasn’t confident that I would be either.
John’s grandmother passed away before I ever met him so I wasn’t able to get any hints from her.
What is a Linzer Torte?
The Linzer Torte is said to be the oldest cake in the world often made for Christmas! It gets its name from Linz Austria.
The name Linzer means a buttery torte made with chopped almonds, sugar, and spices, and filled with jam or preserves, traditionally red currents. I took the liberty to fill it with my own homemade raspberry filling.
What is a Linzer Torte Made of?
Torte Shell Ingredients
- All-purpose Flour.
- Unsalted Butter. I recommend high-quality butter since the flavor is so important to this recipe. Land Of Lates, Plugaria, or Kerry Gold are my favorites.
- Powdered Sugar. It is also referred to as confectioner’s sugar.
- Almonds. I used unsalted almonds.
- Egg yolks. We use large eggs in our baking for consistency.
- Vanilla. Pure vanilla extract is what we use but use what you prefer.
Raspberry Filling Ingredients
- Fresh Raspberries.
- White Granulated Sugar.
- Fresh Lemon. Juice and zest.
- Unsalted Butter.
- All-purpose Flour.
How to Make Raspberry Torte Filling
In a saucepan, combine raspberries, sugar, salt, lemon juice, zest, and butter. Cook over medium-low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
How to make the perfect torte crust
- A little more than half of the dough is pressed into a lightly greased tart pan.
- Roll the remaining dough and cut it into strips.
- Gently lay it crosswise over the filling. Just lift the pieces lightly if you choose to do the “crosshatch” pattern as I did. You can’t fold them back because they will break.
- You can also just make a “checkerboard” pattern if you don’t want to try and weave them.
This beautiful golden color is from the egg yolks. Try not to eat more of the dough than you put on the pie (guilty).
Tips for making the perfect Raspberry Torte
- Measure ingredients: This torte came out beautifully delicious. Our success was the result of measuring the ingredients. We decided that her error was in thinking 9 oz of the grounded almonds equaled one cup in volume. It doesn’t. It is closer to 2-1/2 cups.
- I made my own raspberry filling for this torte, but you can use any fruit jam or even a purchased pie filling.
- Keeping the dough cold is the secret to successfully rolling the Raspberry Torte dough. Putting the dough between two pieces of waxed paper helped transfer it to the torte pan. This dough will not fold as a pie crust does. If it cracks, simply press the crack out.
- I had some cracks in the latticework and some of them but I didn’t mind. I think that adds to the rustic beauty.
HERE ARE A FEW MORE RECIPES THAT I THINK YOU’RE GOING TO LOVE!
- Homemade Sweet Cherry Torte Recipe
- Decadent Dark Chocolate Pecan Tart
- Very Cherry Meringue Dessert
- Orange Almond Torte
- Strawberry Cheesecake Ice Cream Torte
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Raspberry Linzer Torte
Author: Hostess At Heart
Raspberry Linzer Torte is a rustically beautiful tart that combines the nuttiness of the homemade shell with the freshness of the raspberry filling.
5 from 5 votes
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Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine American, Italian
Keyword: Raspberry Linzer, Raspberry Linzer Torte
Servings: 10 Servings
Ingredients
Shell
- 2 cups all-purpose flour
- 9 tbsp unsalted butter
- 2 cups powdered sugar plus additional for final dusting
- 2 cups ground almonds
- 6 egg yolks
- 1 tsp vanilla extract
Raspberry Filling
- 2-1/2 cups fresh raspberries
- 1/4 cup sugar
- 1 tbsp butter unsalted
- 1 tbsp lemon juice
- 2 tbsp flour
- zest of 1 lemon
Instructions
In a saucepan, combine raspberries, sugar, salt, lemon juice, zest, and butter. Cook over medium-low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
Shell
Preheat oven to 325 °F. Lightly grease tart or round cake pan.
In the bowl of an electric stand mixer, blend flour and butter together. Add powdered sugar and almonds and blend until combined. Add egg yolks and vanilla and blend until combined.
Take a little more than half of the dough and press it into an 8 or 9-inch tart pan or round cake pan.
Spread the filling (or jam) over the dough.
Press the remaining dough between two pieces of waxed paper or plastic wrap. Roll flat and cut into strips. A pizza or ravioli cutter works great but a knife will work too.
Lie strips crosswise over the filling.
Bake slowly for 50 to 60 minutes. If shell starts getting to brown cover the edges with foil.
Sift additional powdered sugar over the top.
Store covered at room temperature.
Notes
If you aren’t making your own filling, use 1/2 pint of fruit jam or ready made pie filling.
Nutrition
Calories: 480kcalCarbohydrates: 55gProtein: 9gFat: 25gSaturated Fat: 9gCholesterol: 147mgSodium: 17mgPotassium: 56mgFiber: 3gSugar: 30gVitamin A: 510IUVitamin C: 3.7mgCalcium: 71mgIron: 2.4mg
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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This recipe was originally published in October 2016. Information was updated and clarified in January 2024. I did not make any changes to the recipe.
