12 servings

The pastry dough is quite soft, particularly if it warms up too much. If it becomes unmanageable, simply put it in the refrigerator for a few minutes to firm it up a bit. Raspberry jam is the traditional filling but any flavour of jam can be substituted. Yield is 12 servings.



1 ¼
cup sugar
cup unsalted butter
tsp vanilla
Grated zest of 1 lemon
whole eggs
egg yolk
cup all purpose flour
Tbsp cocoa powder
tsp cinnamon
tsp cloves
pinch salt
1 ½
cup ground almonds, lightly packed
flour, for rolling dough
cup double fruit raspberry jam
egg mixed with 1 tbsp. water


Step 1

Preheat oven to 350 degrees F.

Step 2

In a stand mixer fitted with the paddle attachment, cream the sugar and the butter in the mixing bowl until light and fluffy, about 5 minutes. Alternately, you can use an electric mixer.

Step 3

Add the vanilla and lemon zest

Step 4

Add the eggs and egg yolk, one at a time, scraping down the sides periodically with a rubber spatula, until incorporated.

Step 5

Over a piece of parchment paper, sift together the flour, cocoa, cinnamon, cloves and salt.

Step 6

Add the sifted flour mixture and the ground almonds to the butter mixture. Stir to combine in mixer.

Step 7

Turn the dough out onto a lightly floured surface and knead until smooth, about 4 to 5 times.

Step 8

Cut 1/3 of the dough with a pastry cutter or knife and wrap in plastic wrap. This will form the lattice on top of the linzertorte.

Step 9

Wrap the remaining dough in plastic wrap. This will form the shell for the linzertorte.

Step 10

Refrigerate both pieces of dough for at least 1 hour.

Step 11

Roll the larger piece dough into a 14-inch long by 10-inch wide rectangle, 1/4-inch thick.

Step 12

Press it into a 9- by 13-inch rectangular baking sheet lined with parchment paper.

Step 13

Refrigerate the pastry shell until firm, about 20 minutes.

Step 14

Spread the raspberry jam in the shell.

Step 15

Roll out the remaining pastry 1/4-inch thick.

Step 16

Cutting strips that are 3/4-inch wide, you will need 6 strips that are 13-inches long and 8 strips that are 9-inches long.

Step 17

Press the ends into the sides of the pastry shell to seal.

Step 18

Place the dough strips on top of the jam lengthwise and then crosswise, at intervals, to form a lattice.

Step 19

Brush lattice strips with egg wash and bake for 45 to 50 minutes.

Step 20

Cool 20 minutes.

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