Ursula's Famous Linzer Torte

  • Active Time 20m
  • Total Time 1h 25m

Serves 8

The linzertorte was named after the Austrian town of Linz where it was first baked.


  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 sticks (16 tablespoons) cold, unsalted butter
  • 1 whole egg plus 1 yolk
  • 10 1/2 ounces ground almonds
  • 1 tablespoon cocoa
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 tablespoons Kirschwasser (cherry brandy)
  • 1 cup raspberry preserves


In a mixing bowl of a stand mixer with the kneading hook attachment, combine the flour, sugar and butter on low speed until the mixture resembles a coarse crumb, about 2 minutes. Add the whole egg and continue to knead until the egg is combined. Add the ground almonds, cocoa, cinnamon, and cloves and slowly add the Kirschwasser.

Lightly flour a clean work space, turn the dough out on the surface, and knead until smooth, about 5 strokes. Divide the dough into two pieces, 2/3 for the base of the torte and 1/3 for the top. Wrap each piece in plastic wrap and refrigerate for 1 hour. Preheat the oven to 350 degrees F.

TO FORM THE CAKE: Lightly flour a clean work space and roll out the larger portion of the dough to 10 inches in diameter and 1/2 inch thick. Fit the dough into the base of an ungreased 10 inch springform pan. Spread the raspberry preserves over the surface of the dough. Roll out the remaining dough to 1/4 inch thick. Create a decorative top crust by using a cookie cutter or the tip of a small paring knife to cut out small leaves and flowers. Arrange around the outer edge of the torte to create a wreath-like pattern. Decorate the center with the remaining flowers and leaves. In a small bowl, mix the egg yolk with a 1/4 teaspoon of water and brush the mixture over the leaves and flowers and bake for 50 to 60 minutes, until the edges of the torte become golden and the center is completely cooked. Allow the torte to cool for 15 minutes before unmolding. Serve at room temperature.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 6028

nutrition information per serving

734 calories; 31g total fat; 115mg cholesterol; 37mg sodium; 101g carbohydrates; 2g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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