Raspberry Linzer Torte Recipe
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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.
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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
- Raspberry Bar Dessert
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
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
Nutrition
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.
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!
I’ve got to grab that episode! This one was my husband’s Italian grandmother’s recipe and over 100 years old. Thank you!
I love all things raspberry and this was delicious!
It really enhances the combination with the almond tart. Thanks, Janelle!
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!
I’m so glad that everyone enjoyed it, Jennifer! It’s definitely a favorite in our house too!
The almonds really made this crust stand out! It was incredible!
Thank you, Laura!
I made this for a tea I hosted the other day, so it reminded me of my time in Germany! So very good!
I’m really glad that you enjoyed it. We love this one too!
This was much easier than I anticipated it would be! Thanks for such an easy to follow recipe!
It does look daunting but pretty easy to make. Thank you!
Waaay too much crust. Caky. Cutting the dough in half next time. As it is, because I had to painstaking select out the almonds from my jar of deluxe mixed nuts lol… I refuse to simply discard it. instead, I chose to completely wreaking havoc that’s destroying all aesthetic elements of this otherwise wonderful masterpiece, by scraping all the lattice crust off the top and consuming all heavenly contents below, I will have more than enough crust to use for another tort. Perhaps marionberry? Mmmm!
Dump all salvaged lattice in a blender, reconstitute and voilà i’m off to a good start with torte #2!
Hilarious, Jay. Any leftover crust gets wraped and frozen for another day in my house which is perfect for small tarts. It’s more important to get a consistent thickness and not to thick compared to using it all. Let me know how #2 masterpiece goes.
I made this and it turned out pretty good! Thanks for the recipe!
We love those Tortes MJ! Thank you for letting me know!
What a delicious dessert! Everything about it sounds so up my alley!
Thank you, Madi! It’s so pretty to make and delicious to eat!
How much flour do you use to thicken the filling?
Oops Sharon thank you for bringing this to my attention! I stir in 2 tablespoons a little at a time until it’s thickened.
What a beautiful torte!!! Perfect for the Fall~
Thank you, Linda! I’m glad it came out because the pressure was on!
I’m glad you perfected John’s grandmother’s torte. Looks delicious Julie and thanks for sharing with FF!
Me too Judi! I really loved that almond shell. It was delicious.
Wow, what a beautiful torte! That’s really need that it’s an old family recipe as well – I wish I had more of those! That raspberry filling is such a gorgeous color…
Thank you Mara! I actually just got them a little over a year ago and am treasuring them.
This looks gorgeous!
Thank you so much Matt!
Wow, this is gorgeous! I’m so glad that it worked out for you and that you figured out the mistake in the recipe. How lovely to be able to bring lovely memories back to you husband and mother-in-law!
It looks so good, raspberry jam is one of my favourite kinds so this sounds delicious and the red of the raspberries is stunning.
Thanks for sharing it – it makes me wish I was somewhat good at baking!
Thank you so much Maggie! Such kind comments, and I really loved sharing this torte with them. I never realized that not everyone thought of themselves as a baker, but I’ve learned that’s a fact. If you ever have any questions let me know and we’ll turn you into a baker yet!
Thanks, Julie! My sister and her husband are going to give me some lessons. I can do no-bake things like ice-cream cake and refrigerator cake but that’s my limit!
That will be a lot of fun Maggie! I’ve done a few lessons myself and taught a few too. It’s always fun!
You make food an art form. Beautiful, once again!
Awe Patty thank you!
Just beautiful Julie. I especially love that tart shell, those crushed almonds surely played a great role in the taste? You’re really going to town with your baked goods eh? They all look so scrumptious!
Thank you Loretta. This tart and the shell is old world delicious. My mother-in-law tried it twice and quit because of all of the almonds going to waste when it didn’t work out. I’ve really had a great time baking. I love doing it, and it almost seems like that’s what people want me to do? I love seeing all kinds of recipes from everyone else, but I guess that’s why we enjoy so many blogs right?
Julie your raspberry linzer torte looks fabulous and I am sure John’s grandmother is beaming down on you with love❤️
Thank you so much Marisa! I would love to have met her and shared her old world secrets. I love the few recipes that I have from her.
I’ve never made a dough like that before. It’s a gorgeous color, and I’ll bet it’ s delicious. I’d also guess that it’d be as delicious wih a cherry filling as it probably is with this raspberry one. Nice work!
Thank you Jeff! It would be delicious with cherry too. The dough is pretty hard to quit munching on once you allow yourself to start.
John’s grandmother would have said you were the perfect granddaugher-in-law! Linzers are my favorite cookies and I know I would love this rustic beauty. Fantastic photos Julie!
Thank you so much, Johanne! I just loved sharing it with my in-laws. It was like a memory from the past visited them.
This looks just perfect Julie. The filling looks so juicy and the tart dough is lovely. 😀
Thank you so much, Jess! I really enjoyed making this tart and so happy that it came out! Phew!!