Stunning raspberry almond linzer torte is the bake I save for December: a spiced almond crust perfumed with lemon zest and cinnamon, sealed over raspberry preserves, all in one pan. Slices look like something from a Viennese shop window, and it keeps getting better across the week.
There are some desserts that are simply timeless, and this stunning Raspberry Almond Linzer Torte is one of them. Don’t let that intricate lattice top fool you; creating this masterpiece is surprisingly simple! Imagine a rich, buttery almond crust, fragrant with cinnamon and cloves, cradling a layer of sweet, glistening raspberry preserves. Every bite is a perfect balance of nutty, fruity, and buttery goodness. It’s the kind of dessert that fills your kitchen with the most incredible aroma and makes any occasion feel special. Serve it warm with a scoop of vanilla ice cream for a truly unforgettable treat.
Ingredients
• SERVES 8
• ¾ cup / 170g (6 oz) unsalted butter, softened
• ¾ cup / 150g (5.3 oz) granulated sugar
• 1 teaspoon (5 ml) grated lemon zest
• 2 large egg yolks
• 1½ cups / 180g (6.3 oz) all-purpose flour
• 1 teaspoon (5 ml / 0.2 fl oz) ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• 1½ cups / 185g (6.5 oz) ground almonds
• 1¼ cups / 400g (14.1 oz) raspberry preserves
• 1 tablespoon (15 ml / 0.5 fl oz) lemon juice
• 1 large egg white, lightly beaten
• Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)
Instructions
1. In a large bowl, use an electric mixer to cream the softened butter and sugar until smooth and light. Beat in the lemon zest and egg yolks until well combined.
2. In a separate bowl, whisk together the flour, cinnamon, cloves, salt, and ground almonds. Add the dry to the butter mixture and mix on low speed just until a soft dough forms. Be careful not to overmix.
3. Divide the dough, setting aside one-third for the lattice top. Form both portions into flat disks, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4. Preheat your oven to 350°F / 175°C. Lightly butter a 9-inch / 23cm springform pan.
5. Press the larger disk of dough evenly into the bottom and about 1 inch up the sides of the prepared pan. In a small bowl, mix the raspberry preserves with the lemon juice, then spread this mixture evenly over the dough base.
6. On a lightly floured surface, roll out the smaller disk of dough to an 8 or 9-inch circle. Using a knife or pizza cutter, cut the dough into ½-inch-wide strips.
7. Carefully arrange the dough strips over the raspberry filling in a lattice pattern. Trim any excess dough and press the ends of the strips gently into the edge of the crust to seal.
8. Gently brush the beaten egg white over the lattice crust. This will give it a beautiful golden shine during baking.
9. Bake for 40-45 minutes, or until the crust is a deep golden brown and the filling is bubbly.
10. Let the torte cool on a wire rack for 20 minutes before carefully removing the sides of the springform pan. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutritional Information
• Please note that this is an estimate per serving (1 of 8 slices) and can vary based on the specific used.
• Calories: 510 kcal
• Fat: 32g
• Carbohydrates: 51g
• Sugar: 30g
• Protein: 8g
Pro Tips
• Don’t overwork the dough! Mix just until the are combined. Overmixing develops gluten, which can result in a tough, rather than tender and crumbly, crust.
• For a super clean lattice, chill the rolled-out and sliced dough for 10-15 minutes in the freezer before assembling. The firm strips will be much easier to handle and weave.
• Feel free to swap the raspberry preserves for another favorite, like apricot, cherry, or blackcurrant jam for a different flavor profile.
• This dough is perfect for making ahead. You can refrigerate the wrapped disks for up to 2 days or freeze them for up to 2 weeks. Just be sure to thaw completely before rolling.
FAQ
Q: Is this Raspberry Almond Linzer Torte recipe vegetarian
A: Yes, this Linzer Torte recipe is completely vegetarian. All the ingredients listed, such as butter, eggs, flour, almonds, and raspberry preserves, are suitable for a vegetarian diet, making it a perfect meat-free dessert for any occasion.
Q: Can I make this Linzer Torte vegan
A: To adapt this vegetarian recipe for a vegan diet, you would need to make a few substitutions. Replace the unsalted butter with a high-quality, firm plant-based butter. For the egg yolks, you can use a commercial vegan egg replacer or about 3-4 tablespoons (60 ml / 2 fl oz) of unsweetened applesauce. Skip the egg white wash on the lattice or use a mixture of plant-based milk and maple syrup for a similar golden shine.
Q: What are some vegetarian-friendly serving suggestions
A: This torte is wonderful served warm or at room temperature. For a truly decadent vegetarian treat, pair a slice with a scoop of dairy-based or plant-based vanilla ice cream, a dollop of lightly sweetened whipped cream (or a coconut cream alternative), or a simple dusting of powdered sugar.
Q: How do I store this vegetarian torte
A: Store the baked and cooled Linzer Torte in an airtight container at room temperature for up to 3 days. The dough is also great for making ahead; you can wrap the disks tightly and refrigerate them for up to 2 days before baking.
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Stunning Raspberry Almond Linzer Torte
Ingredients
Method
- In a large bowl, use an electric mixer to cream the softened butter and sugar until smooth and light.
- Beat in the lemon zest and egg yolks until well combined.
- In a separate bowl, whisk together the flour, cinnamon, cloves, salt, and ground almonds.
- Add the dry to the butter mixture and mix on low speed just until a soft dough forms. Be careful not to overmix.
- Divide the dough, setting aside one-third for the lattice top.
- Form both portions into flat disks, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F / 175°C. Lightly butter a 9-inch / 23cm springform pan.
- Press the larger disk of dough evenly into the bottom and about 1 inch up the sides of the prepared pan.
- In a small bowl, mix the raspberry preserves with the lemon juice, then spread this mixture evenly over the dough base.
- On a lightly floured surface, roll out the smaller disk of dough to an 8 or 9-inch circle.
- Using a knife or pizza cutter, cut the dough into ½-inch-wide strips.
- Carefully arrange the dough strips over the raspberry filling in a lattice pattern. Trim any excess dough and press the ends of the strips gently into the edge of the crust to seal.
- Gently brush the beaten egg white over the lattice crust. This will give it a beautiful golden shine during baking.
- Bake for 40-45 minutes, or until the crust is a deep golden brown and the filling is bubbly.
- Let the torte cool on a wire rack for 20 minutes before carefully removing the sides of the springform pan.
- Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
- Don't overwork the dough!
- Mix just until the are combined. Overmixing develops gluten, which can result in a tough, rather than tender and crumbly, crust.
