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Raspberry Linzer Torte Recipe

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.

A tart with red raspberry filling and a lattice top dusted with powdered sugar with a piece missing Sitting on a piece of parchment paper. Fresh raspberries sit in the front and in a jar in the back.

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.

Top down view of a raspberry filled torte with a lattice crust dusted with powdered sugar.

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.

Top-down view of a raspberry tart with a lattice top.

How to make the perfect torte crust

  1. A little more than half of the dough is pressed into a lightly greased tart pan.
  2. Roll the remaining dough and cut it into strips.
  3. 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).

A baked raspberry linzer torte with a lattice top dusted with powdered sugar.

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.
This slice of a Raspberry Linzer tort has a mound of sweet cherry filling nestled between an almond pastry shell.


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.

Sideview of a raspberry linzer torte topped with a lattice crust and dusted with powdered sugar. Hostess At Heart

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
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, Italian
Keyword: Raspberry Linzer, Raspberry Linzer Torte
Servings: 10 Servings



  • 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


  • 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.


  • 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.


If you aren’t making your own filling, use 1/2 pint of fruit jam or ready made pie filling.


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.

Tried this recipe?Let me know how it was!

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A front view of a raspberry linzer torte with a lattice shell, dusted with powdered sugar.

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.

Recipe Rating


Friday 19th of January 2024

Classic! I think I first saw a linzer torte on Great British Bake Off and have been wanting to make one since then. This one turned out perfect!

Julie Menghini

Sunday 21st of January 2024

I've got to grab that episode! This one was my husband's Italian grandmother's recipe and over 100 years old. Thank you!


Friday 19th of January 2024

I love all things raspberry and this was delicious!

Julie Menghini

Sunday 21st of January 2024

It really enhances the combination with the almond tart. Thanks, Janelle!

Jennifer Ann

Thursday 18th of January 2024

I went out of my comfort zone and made this for Christmas and it was a hit! It looks daunting to make but it's so easy and SO WORTH IT!

Julie Menghini

Thursday 18th of January 2024

I'm so glad that everyone enjoyed it, Jennifer! It's definitely a favorite in our house too!

Laura Ashley Johnson

Tuesday 16th of January 2024

The almonds really made this crust stand out! It was incredible!

Julie Menghini

Wednesday 17th of January 2024

Thank you, Laura!


Monday 15th of January 2024

I made this for a tea I hosted the other day, so it reminded me of my time in Germany! So very good!

Julie Menghini

Tuesday 16th of January 2024

I'm really glad that you enjoyed it. We love this one too!

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