Brenda Gantt

This lattice-topped torte is a Christmas tradition in its native Austria, but we love it any time of year. Although you can serve it immediately after baking, the flavour develops nicely if the cake is stored in an airtight container at room temperature overnight.

MAKES: one 9-or 10-inch torte; 10 to 12 servings

PREP TIME: 1 hour

COOKING TIME: 70 to 80 minutes

CHILLING TIME: about 1 hour



  • 5 ½ cups fresh raspberries
  • ¾ cup granulated sugar, or to taste
  • 1 tsp finely grated lemon zest
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp finely grated orange zest



  • ¾ cup almonds
  • ¾ cup hazelnuts
  • 1 ½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1 Tbsp finely grated lemon zest (1 to 2 lemons)
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp fine sea salt
  • Pinch of ground cloves
  • ¾ cup plus 2 Tbsp cold unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 1 ½ tsp almond extract
  • Icing sugar for dusting (optional)
  • Whipped cream for serving



  1. For the raspberry preserves, stir together the raspberries and sugar in a medium saucepan. Bring to a boil over medium heat. Turn down the heat to low and simmer, stirring occasionally, until most of the liquid has evaporated, 15 to 20 minutes. Watch carefully toward the end of cooking time. Turn down the heat as far as possible if the mixture looks like it might burn.
  2. Remove from the heat and pour the raspberry mixture into a heatproof bowl. Stir in the lemon zest and juice and the orange zest. Cover and refrigerate while you make the crust. (The raspberry preserves can be refrigerated in an airtight container for up to 1 week.)
  3. With the oven rack in the middle position, preheat the oven to 350°F.
  4. For the linzer torte, spread the almonds out on a rimmed baking sheet. Bake until fragrant and lightly browned, 8 to 10 minutes. Put the almonds in a small bowl. Set aside to cool.
  5. Spread the hazelnuts out on the same baking sheet. Bake until fragrant and the outer skins begin to flake and crack, 10 to 15 minutes. Remove from the oven and place the baking sheet on a wire rack until the hazelnuts are cool. Enclose the hazelnuts in a clean towel, then rub them vigorously through the towel to remove most of their papery skins.
  6. In a food processor fitted with the steel blade, combine the almonds, hazelnuts and ½ cup of the flour. Process until the nuts are finely ground.
  7. Add the remaining flour to the food processor, along with the sugar, lemon zest, cinnamon, baking powder, nutmeg, salt and cloves. Process until well combined.
  8. Add the butter to the food processor. Pulse until the mixture resembles fine crumbs. Add the egg yolks and almond extract. Pulse until the mixture forms a dough that just begins to come together.
  9. Tip the dough onto a work surface and gather it into a ball. Divide it into two balls, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate until firm enough to roll out, about 1 hour.
  10. Meanwhile, butter a 9-or 10-inch tart pan with a removable base, or a 9-or 10-inch springform pan. Press the larger ball of dough over the base and up the sides of the prepared pan. (If using a springform pan, press the dough about 1 inch up the sides of the pan.)
  11. Spread the cooled raspberry preserves over the crust. Cover with plastic wrap and refrigerate.
  12. Line a baking sheet with parchment paper.
  13. Once the smaller ball of dough is firm, roll it out to a 12-inch disc between two sheets of parchment paper. Using a pastry wheel or pizza cutter, cut the pastry into 1-inch strips.
  14. Place the strips of pastry on the prepared baking sheet, cover with plastic wrap and refrigerate until firm, about 10 minutes.
  15. Preheat the oven to 350°F.
  16. Using an offset spatula, gently transfer half of the strips of dough to the torte, spacing them evenly across the top. Arrange the remaining strips at right angles to the first strips. If desired, weave the top strips over and under the bottom strips. (Don’t worry if the pastry tears; just press it back together as best as you can.) Trim the edges of the strips to fit the pan.
  17. If you have any leftover scraps of dough, roll them into a long rope. (Don’t worry if the rope breaks.) Lay the rope around the outer edge of the tart where the ends of the lattice strips meet the bottom crust. Using a fork or your fingers, press the rope into the edges of the bottom crust to seal them.
  18. Bake the torte until the pastry is golden brown and set, 30 to 35 minutes. Let the torte cool slightly in the pan on a wire rack before removing. Remove or release the sides of the pan and slide the torte onto a serving plate. Sift icing sugar evenly over top (if using). Serve warm or at room temperature with whipped cream. (The torte can be stored in an airtight container at room whipped cream. (The torte can be stored in an airtight container at room temperature for 3 days, refrigerated for 1 week or frozen for up to 1 month.)


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