I love German Food


Recipe by
Comments Off on Linzertorte
65 min.
Prep: 25 min. | Cook: 40 min. | Servings: 16 servings


  • 2 cups all-purpose flour
  • 2 cups ground hazelnuts
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Dash ground cloves
  • 1 cup cold butter, cubed
  • 2 eggs, lightly beaten
  • 1 teaspoon grated lemon peel
  • 1-1/3 cups seedless raspberry jam
  • Confectioners’ sugar, optional


  1. In a large bowl, combine the first seven ingredients.
  2. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths.
  3. Cover and refrigerate for 3-4 hours or until chilled.
  4. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
  5. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.
  6. Repeat with remaining dough (return dough to the refrigerator if needed).
  7. Bake at 350° for 40-45 minutes or until bubbly and crust is browned.
  8. Cool completely.
  9. Dust with confectioners’ sugar if desired. Yield: 2 tortes (8 servings each).