Recipe: Linzer Torte


  • 200 g sugar
  • 200 g butter (softened)
  • 200 g ground hazelnuts
  • 200 g ground almonds
  • 100-120 g eggs
  • 150 g all-purpose flour
  • 5 g baking powder
  • zest of one lemon
  • 2-5 g (approx) of all spice
  • 200 g raspberry jam
  • egg for egg wash
  • optional warm apricot jam, chopped nuts and icing sugar for decoration
  • 8" tart ring


  1. Cream butter and sugar until with paddle attachment on Kitchen Aid until pale. Gradually add the eggs and then zest.
  2. Sieve all the dry ingredients and add them to the butter mixture (hazelnuts last). Blend until combined. Transfer to piping bag.
  3. Pipe the mixture like a coil inside of the ring. Pipe an extra layer around the edge to act like the crust.
  4. Spread the raspberry jam along the base.
  5. Pipe a lattice pattern over the top of the jam.
  6. Egg wash the latticed pastry.
  7. Bake at 190 degrees celsius for 30 min.
  8. Once cooled, decorate as desired. 


Lynne Staartjes