Linzer Torte

April 30, 2015 by alex

Linzer Torte


I love Linzer tortes so I knew that I was going to love this. I love that it has so much frangipane in the center. The dough is sweet and nutty from the hazelnuts. The raspberry provides a nice contrast to the frangipane. The almonds on the outside ring give it a crunchy component. This is a very good torte and I look forward to making it again.

The Dough:                                Yield: 2 lbs of dough

8.2 oz room temperature butter
6 oz granulated sugar
1 egg
0.125 oz vanilla extract
10 oz cake flour
0.125 oz cinnamon
0.165 oz baking powder
4 oz hazelnut flour
2.18 oz cake crumbs


  1. Cream the butter and sugar together.
  2. Add the egg and vanilla.
  3. Add the cake flour, cinnamon, and baking powder.
  4. Stir in the hazelnut flour and the cake crumbs.
  5. Weigh out 2 1 lb disks of dough.
  6. Wrap in plastic wrap and store in the fridge.
  7. Roll out one of the disks into a circle that is 1 inch larger than a 9 inch ring. It should be about 1/4 inch thick.
  8. Form the dough into the ring. Place on a piece of parchment paper then onto a sheet tray.
  9. Trim the excess by cutting it off diagonally with a paring knife. You want the edge to have a slight angle.
  10. Store in the fridge.


Almond Cream:                      Yield: filling for one 9 inch ring

2 oz room temperature butter
2.5 oz granulated sugar
1/2 egg
0.5 oz egg yolk
6 oz almond flour
0.5 oz rum


  1. Cream the butter and sugar together.
  2. Add the egg.
  3. Stream in the yolk.
  4. Add the almond flour and then the rum.
  5. Store at room temperature until ready to add to the pastry cream to make frangipane.


Pastry Cream:                    Yield: 14.45 oz

8 oz milk
1/8 vanilla bean
1.125 oz granulated sugar
0.625 oz cornstarch
0.125 oz cake flour
1.125 oz granulated sugar
0.75 oz milk
1 oz egg yolk
1/4 egg
0.75 oz butter


  1. Heat the 8 oz milk, vanilla bean, and 1.125 oz sugar in a pot. Scald.
  2. Combine the other sugar, milk, cornstarch, and cake flour in a separate bowl. Whisk together. Add the egg and yolk.
  3. Temper the scalded milk mixture into the egg mixture. Add back into the pot.
  4. Return to the heat.
  5. Whisk constantly and allow to boil for at least a minute.
  6. Remove from the heat and add the butter.
  7. Cool over an ice bath until it reaches 41F. Cover with plastic wrap and make sure that it is touching the surface of the cream.


Frangipane:              Yield: 10 oz

4 oz Pastry Cream
6 oz Almond Cream


  1. Mix together until smooth.
  2. Spread into the chilled dough shell.
  3. Spread 6 oz of raspberry jam on top of the almond cream.
  4. Roll out the second disk of dough until it is a 8 inch oval.
  5. Cut the oval into 1/2 inch strips.
  6. Lay the strips diagonally on top of the tart in one direction. Leave a 1/2 inch gap between each strip.
  7. Lay the other half of the strips in the other direction. There should be diamonds of raspberry jam showing through the blank space.
  8. Egg wash the top of the dough.
  9. Cover the outer rim with slivered almonds.
  10. Bake in a 300F oven for 30 minutes until golden brown.


  1. Tim Basiliere says:

    This may be my favorite one yet. Love the raspberry and flaky dough. Not too sweet, either. Love it!

  2. Adam Fehnel says:

    I want more, next time don’t let Paul eat half of it before he brings it in.

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