Raspberry Linzer Torte Recipe - Recipe Center - Raley’s Family of Fine Stores
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Raspberry Linzer Torte
Raspberry Linzer Torte
1/2 cup chopped hazelnuts, toasted*
1/3 cup sugar
6 tbsp. butter, softened
1 egg yolk
3/4 tsp. lemon extract, divided
1 cup flour
1/4 tsp. cinnamon
2/3 cup raspberry jam
Prep: 10 minutes Cook: 35 minutes Serves: 8

1. Preheat oven to 350F and spray a 9-inch tart pan with a
removable bottom with nonstick cooking spray.
2. Combine hazelnuts and sugar in a blender or food processor
and pulse until nuts are finely chopped.
3. Beat butter until fluffy; add egg yolk and 1/2 tsp. lemon extract.
Stir in flour, cinnamon and hazelnut mixture. Set aside 1/2 cup of
the pastry mixture; press remaining pastry into the bottom and
up the sides of the pan.
4. Stir remaining 1/4 tsp. extract into jam and spread over pastry.
Crumble reserved crust mixture over jam, being sure to leave
some spaces where the jam can shine through.
5. Bake for 35 minutes or until top is golden brown. (Jam will set
as it cools.) Allow to cool for at least 1 hour, then cut into

*To toast chopped hazelnuts, cook on a baking sheet at 375F
for 5 to 10 minutes, checking and stirring frequently. Or, cook in
a small skillet over medium heat for about 5 minutes, stirring
frequently until golden brown.
Nutritional Information:
220 calories, 1 g protein, 13 g total fat (6 g sat., 0 trans), 25 g carbohydrate, 1 g fiber, 22 g sugar, 50 mg cholesterol, 60 mg sodium, 5 points