Total time: 1hr 40m
Preparation Time: 60m

For 12 pieces

Nutritional Information

Contains 441 Kcal, 8g Protein, 42g Carbohydrates, 26g Fat


  • Egg mixture
  • 200 g butter, soft
  • 200 g icing sugar
  • 1 pinch salt
  • 2 eggs
  • 1 organic lemon, use grated zest
  • Dough
  • 200 g ground almonds
  • 200 g white flour
  • 0.25 tsp cinnamon
  • 0.5 tsp bourbon vanilla powder
  • 1 pinch ground cloves
  • To shape
  • 5 tbsp white flour
  • 300 g raspberry jam
  • 1 eggs, beaten
  • 20 g flaked almonds
  • Utensils
  • One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased

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  • Egg mixture

    Place the butter in a bowl, whisk in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest.
  • Dough

    Combine the almonds, flour, vanilla, cinnamon and ground cloves, stir into the egg mixture. Transfer 3/4 of the dough to the prepared tin and smooth down.
  • To shape

    Stir the jam until smooth, spread over the dough base leaving a gap of approx. 2 cm all the way around. Mix the remaining dough with the flour, knead briefly, roll out between a cut-open plastic bag to a thickness of approx. 4 mm, chill for approx. 15 mins. Cut the dough into approx. 1 cm strips using a knife or pastry wheel, place on top of the jam in a lattice-work pattern, press down gently around the edges. Brush the dough with a little egg, sprinkle the flaked almonds over the edges of the dough.
  • To bake

    Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzertorte onto a cooling rack and leave to cool.
  • Tip:

    Replace the raspberry jam with redcurrant jelly.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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