Linzer Torte

You would have heard about my first encounter with linzer torte some months ago and I had never forgotten it. Love at first bite. Sighhhhh… Buttery cookie crust encasing jam. Everyone SHOULD eat them for dessert at least twice a month. Okay, maybe thrice.

I was on the search for a good recipe when I chanced upon a recipe that used corn meal. I have a bag of corn meal sitting on the counter. I looked at the bag, the bag looked at me. We had an unspoken agreement. It was a done deal. By the morning, we’ll have torte on the breakfast table.

The crust isn’t very complicated at all. No rolling out of the base, not fussy at all! It requires flour, corn meal, sugar, eggs, baking powder, mixed spice & butter.
Linzer Torte 1

 Brown sugar gives the crust a very nice nutty flavour and lovely mahogany colour.
Linzer Torte 2-3

 I think the egg & egg yolk differentiates this from regular pie crust by enriching it quite a bit. Adds some crumbliness too.
Linzer Torte 4

Dry ingredients!
Linzer Torte 5

Little flecks of yellow in there.
Linzer Torte 6

The dough is quite soft and  squidgy. It benefits A LOT from chilling out in the fridge. Overnight is great! I should have done it for that long so the corn meal gets plenty of time to hydrate and soften.
Linzer Torte 7

Nice firm pat of dough with all the needed tools.
Linzer Torte 8

The best tool is your hand, really. I like that this is a press in dough. Rolling out pie dough stresses me out too much in this weather.
Linzer Torte 9

Linzer Torte 10-13

Egg wash ’em all! Makes the top all pretty & glossy.
Linzer Torte 14

This is like a a large jam cookie!
Linzer Torte 15

My slicing skills are so subpar. (See here for comparison).
Linzer Torte 18

I used mixed berry jam that had no additional sugar and the slight tartness cuts through the rich cookie crust perfectly!
Linzer Torte 16

On the way to its destination…. with a slice missing.
Linzer Torte 19

Saved a slice for my parents 🙂
Linzer Torte 20

 So if you see a slice missing from future desserts, I’m saving it for someone. 😀


“The Lord is my helper, and I will not fear what man shall do unto me.” {Hebrews 13:6}

Line divider

Linzer Torte
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-12
  • 9 tbsp (110g) Butter, at room temperature
  • ½ cup (100g) Dark Brown Sugar
  • ¼ tsp Ground Mixed Spice or Ground Cinnamon
  • 1 large Egg
  • 1 large Egg Yolk (reserve whites for egg wash)
  • 1½ cups (190g) Flour
  • ½ cup (70g) Cornmeal or Polenta
  • 2 tsp Baking Powder
  • 1¾ cups (450g) Jam (I used mixed berry)
  • 2 tbsp Coarse Raw Sugar
  1. Beat together butter & sugar until well-combined.
  2. Mix in the egg, egg yolk & mixed spice powder.
  3. In a separate bowl, whisk together the flour, cornmeal & baking powder. Gradually add the dry ingredients, just until the mixture comes together.
  4. Pat dough into a disk, wrap it in plastic, and chill it. It can stay in there overnight.
  5. Remove dough from the refrigerator.
  6. With the heel of your hand or fingers, press ⅔ of the dough into the bottom and sides of an unbuttered removable bottom tart pan (one that’s 9″ or 10″, 24cm), or springform pan, patting it evenly.
  7. Spread the jam evenly over the dough.
  8. Roll the remaining dough into a round. Lightly flour surface of table/board. Roll out dough into a ¼ inch flat circle. Cut into 1 inch strips. Lay strips on jam surface in a lattice pattern. If this is too complicated, you can cut dough into 2 inch circles & lay over jam surface.
  9. Brush top gently with reserved egg white.
  10. Top with coarse sugar.
  11. Bake until the pastry is golden brown for 20-25 minutes.
  12. Let cool before serving, and serve at room temperature. Leaving overnight after baking helps flavours to meld even better.

Recipe adapted from David Lebovitz

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