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Three freshly baked golden brown Linzertortes with lattice crust in springform pans on black cooktop

Classic Swiss Linzertorte

Matthias
Authentic Swiss Linzertorte recipe featuring spiced hazelnut shortcrust pastry, rich raspberry marmalade, and a classic golden lattice crust.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Backzeit 40 minutes
Course Dessert
Servings 12 slices (26 cm springform pan)

Equipment

  • 26 cm Springform Pan
  • Rolling Pin
  • Baking Parchment Paper
  • Pastry Wheel or Knife
  • Pastry Brush

Ingredients
  

  • 200 g all purpose white flour
  • 3 g baking powder approx. 1 level teaspoon
  • 125 g granulated sugar
  • 1 packet vanilla sugar approx. 8 g, plus a pinch of fine salt
  • 1/2 vial bitter almond extract approx. 1 ml
  • 1 pinch ground cloves
  • 1 level teaspoon ground cinnamon
  • 1 egg white for the dough
  • 1/2 egg yolk for the dough
  • 125 g cold unsalted butter cut into small cubes
  • 125 g unpeeled finely ground almonds or hazelnuts
  • 4 tablespoons firm raspberry jam or marmalade about 225 g
  • 1/2 egg yolk whisked for brushing the lattice crust

Instructions
 

Preparation and Baking

  • Mix all dough ingredients together into a smooth, cohesive dough.
    Flour, ground almonds, and cold butter block in stainless steel mixing bowl for Linzertorte dough
  • Shape into a dough ball and divide it in half. One half is for the bottom base and the other half is for the strips (streifen) on top.
    Chilled spiced hazelnut Linzertorte dough block wrapped in plastic wrap beside beaten egg yolk and pastry brush
  • Flatten the first half and place it into the bottom of a parchment lined springform pan (approx. 26 cm).
  • Add the raspberry marmalade (4 tablespoons, about 225 g) and spread it evenly over the dough base, leaving a small margin around the edge.
    Belle Journee Swiss raspberry jam jar with whole raspberries illustration
  • Flatten the second half of the dough, cut it into strips (streifen), and lay them on top of the marmalade in a crisscross lattice pattern.
  • Brush the strips with the whisked egg yolk and bake at 180°C (350°F) for about 35 to 40 minutes until golden brown. Allow to cool completely in the pan before releasing the springform ring.
    Three freshly baked golden brown Linzertortes with lattice crust in springform pans on black cooktop

Notes

Baking and Ingredient Notes:
  • Ground almonds: Unpeeled ground almonds or hazelnuts provide the authentic speckled crumb and rich nutty flavor.
  • Bitter almond aroma: Half a vial (approx. 1 ml) provides the traditional bakery fragrance without overpowering the warming notes of cinnamon and clove.
  • Raspberry marmalade: A firm, high fruit raspberry preserve (about 225 g / 4 tablespoons), such as Swiss Belle Journee Schweizer Himbeeren, retains its shape under oven heat and balances the buttery crust.
  • Batch yield: The photo showing the finished cakes depicts the yield when making twice as much of the recipe.
Photo Gallery:
Swiss Belle Journee raspberry jam jar
Swiss raspberry jam label and ingredients
Linzertorte ingredients and butter cubes in mixing bowl
Shaped Linzertorte dough block with egg yolk wash
Three freshly baked Linzertortes in springform pans baked with twice as much of the recipe
Ground almonds packaging
Vanilla sugar packets
Bitter almond aroma vials