Linzer Torte

Linzer Torte


If you love raspberries as much as we do, this classic German torte is sure to please.


  • 3/4 cup butter, sweet
  • 7 ounces soft almond paste, tube
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon cinnamon
  • 2 egg
  • 1 cup flour, sifted
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup seedless red raspberry jam
  • And add 1/2 cup currant jelly
  • pistachios, chopped


  1. Heat oven to 350. Cream butter, almond paste, and confectioners sugar until fluffy. Beat in cinnamon, then 1 egg at a time.
  2. Sift the dry ingredients together.
  3. Reserve 1 cup of batter, and pour the rest into the prepared pan. Spread the top with raspberry jam.
  4. Put the reserved cup of batter in a pastry bag fitted with a # 2-star tube, and pipe it on the cake in a lattice (crisscross) pattern, about 5 strips in each direction.
  5. Bake at 350 for 40-45 min. Remove from oven, cool on a cake rack. Remove when cool.

Leave a Reply

Notify of