Linzertorte bars or biscuits

    1 hour 10 min

    This is my traybake version of the classic Austrian linzertorte. The pastry is made with ground almonds but you could use ground hazelnuts, if you prefer. You can also use a biscuit cutter to make individual sandwiched biscuits instead of bars (follow footnotes below).

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    Serves: 15 

    • 175g butter, softened
    • 200g caster sugar
    • 1 egg
    • 1 teaspoon lemon zest
    • 250g plain flour
    • 80g ground almonds
    • 1 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 350g raspberry jam

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 28x18cm traybake tin.
    2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon zest. In another bowl, stir together the flour, ground almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The biscuit dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared tin.
    3. Press half of the dough into the bottom of the prepared pan. Spread the jam over the base. On a lightly floured surface, roll the remaining dough into long 'ropes' about 1 cm in diameter. Place ropes across the top of the jam in a lattice pattern.
    4. Bake 40 minutes or until top is golden. Let the traybake cool in the tin on wire rack. Slice into bars.

    Linzertorte sandwiched biscuits:

    After completing step 2: Roll the dough out to 3mm thickness and stamp out round biscuit shapes using a cutter. Use a smaller cutter to create a hole in the centre of half of the biscuits which will be used as the top layer. Place biscuits on a baking tray spaced 5cm apart.

    Baking the biscuits:

    Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow biscuits to cool completely. Spread jam on the tops of the solid biscuits and top with the biscuits that have centres cut out.

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    Reviews in English (45)


    This is a great Linzer Torte recipe! I tweaked the recipe and instructions a bit. I didn't have any almonds or cloves on hand, so I substituted with more flour, just a little more of cinnamon, and a splash of vanilla extract. The lemon zest is a MUST for this recipe! The lemon flavor comes out beautifully and makes the cookie stand out. I opted for the cut-out method and used star cutters. I had to tweak the flour content to get the consistency to where it wasn't sticky and/or falling apart. I also chilled the dough for about half an hour before rolling and cutting out the shapes. I raised the temperature to 375 as well since my first batch seemed to puff up and ruin the star shape. Spreading the raspberry jam was very simple. Remember to spread a very thin layer and use a quality jam. Top with a bit of powdered sugar, and they're the perfect gift.  -  15 Dec 2007  (Review from Allrecipes US | Canada)


    This is a great recipe. I am from Eastern Europe so we made these growing up, but this recipe is actually much better than the one we had. The cookies are supposed to be dry when they come out of the oven, but they soften with time. That's why we always made these a couple of weeks before Christmas. The dough was very easy to work with and the cookies came out looking great. They didn't puff up at all. They are very tasty as well. The trick to get them soft faster after they are assembled is to put them in an air-tight container with a few apple pieces overnight. Thank you for a great recipe.  -  26 Dec 2009  (Review from Allrecipes US | Canada)


    These cookies turned out very very tasty, and only lasted a day in my house. My only problem was the whole rolling out of the ropes thing - it just wasn't happening with my dough. I did end up getting the ropes made though, but there's was no way I could roll them without the dough falling apart. They were thus a bit time consuming to make, but in the end, the taste was worth it. I think I may make these again soon.  -  21 Dec 2005  (Review from Allrecipes US | Canada)