Wiener Himbeer Linzertorte (viennese Raspberry Linzer Torte)

The Wiener Himbeer Linzertorte, or Viennese Raspberry Linzer Torte, is a classic Austrian dessert that features a buttery almond crust filled with raspberry jam. This delicious treat is perfect for afternoon tea or as a sweet ending to a meal.

Wiener Himbeer Linzertorte (viennese Raspberry Linzer Torte)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup ground almonds
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup raspberry jam
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the flour, ground almonds, cinnamon, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the creamed mixture and mix until a dough forms.
  5. Divide the dough in half. Press one half into the bottom of a 9-inch tart pan. Spread the raspberry jam over the dough.
  6. Roll out the remaining dough on a floured surface and cut into strips. Arrange the strips in a lattice pattern over the jam.
  7. Bake for 40 minutes or until the crust is golden brown. Allow the torte to cool in the pan before removing.
  8. Dust with powdered sugar before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
40g
Protein
4g
Fat
20g

Supplies

9-inch tart pan Mixing bowls Measuring cups and spoons Baking sheet

Tools

Oven Rolling pin Parchment paper

Serving suggestions

Serve the Wiener Himbeer Linzertorte with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For a more traditional touch, use a heart-shaped tart pan for a romantic presentation.

Cost

$10