Bavarian Raspberry Linzer Torte with Hazelnut Crust

Name: Bavarian Raspberry Linzer Torte with Hazelnut Crust
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup hazelnuts; 1 ½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ teaspoon cinnamon; ¾ cup unsalted butter; ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ½ cups raspberry preserves; 1 tablespoon lemon juice; 1 egg yolk; 1 tablespoon milk

A Delightfully Nutty and Fruity Dessert

This Bavarian Raspberry Linzer Torte features a rich hazelnut crust, layered with sweet raspberry preserve and topped with a classic lattice design, perfect for any occasion.

1 h 45 min
8
Intermediate

Ingredients

For the Hazelnut Crust

1 cup hazelnuts

toasted and finely ground

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

¾ cup unsalted butter

softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Raspberry Filling

1 ½ cups raspberry preserves

1 tablespoon lemon juice

For the Egg Wash

1 egg yolk

1 tablespoon milk

Preparation

Preparing the Hazelnut Crust

Preheat Oven

Preheat your oven to 350°F (175°C).

Grind Hazelnuts

Grind toasted hazelnuts into a fine meal using a food processor.

Combine Dry Ingredients

In a bowl, mix hazelnut meal, flour, baking powder, salt, and cinnamon.

Mixing the Dough

Cream Butter & Sugar

In a large bowl, cream together butter and sugar until light and fluffy.

Add Egg & Vanilla

Beat in egg and vanilla extract.

Form Dough

Gradually add dry ingredients, mixing until dough forms.

⚠ Chill the dough for at least 30 minutes before rolling. 💡 Use a floured surface to prevent sticking when rolling out the dough.

Cooking Process

Assembly

Roll out two-thirds of the dough and press into a 9-inch tart pan to form the base.

Pre-baking Crust: 10 min at 350°F

Filling Spread

Mix raspberry preserves with lemon juice and spread over the crust base.

Lattice Topping

Roll out remaining dough, cut into strips, and arrange in a lattice pattern over the raspberry filling.

Final Baking: 25-30 min at 350°F

Plating & Serving