Linzer Torte

Linzer Torte IMAGE Image by: Linzer Torte IMAGE Author: Canadian Living

To save on time, we've swapped the fussy lattice crust on this Austrian favourite for a cheater crumbled version, which looks and tastes just as great. You can find toasted and peeled hazelnuts in some grocery and bulk food stores.

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012



In large bowl, beat butter with sugar until fluffy; beat in egg yolk and lemon zest.

Whisk together flour, ground almonds, hazelnuts, cinnamon and baking powder; stir into butter mixture to form soft crumbly dough.

Press two-thirds of the dough onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate pie shell and remaining crumbly dough until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

With fork, prick crust all over. Bake in 350°F (180°C) oven until just set, about 15 minutes. Let cool in pan on rack, about 30 minutes.

Mix jam with lemon juice; spread over base. Crumble remaining dough and sprinkle evenly over filling; sprinkle with sliced almonds.

Bake in 350°F (180°C) oven until filling is bubbly and pastry is golden, about 30 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sift icing sugar over top.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 107 mg
  • Sugars 35 g
  • Protein 5 g
  • Calories 414.0
  • Total fat 18 g
  • Potassium 145 mg
  • Cholesterol 47 mg
  • Saturated fat 8 g
  • Total carbohydrate 61 g


  • Iron 11.0
  • Folate 22.0
  • Calcium 4.0
  • Vitamin A 11.0
  • Vitamin C 12.0
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Baking & Desserts

Linzer Torte