Linzer Torte Cookies Recipe -
Linzer Torte Cookies Recipe

Linzer Torte Cookies

Recipe by  

"These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays."

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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The 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 pan.
  3. Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
  4. Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.
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  • Variation:
  • After completing step 2: Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes.
  • Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.

Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2007

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.

Most Helpful Critical Review
Sep 06, 2003

I thought this recipe sounded interesting but have to say I was VERY disappointed. An avid baker, perhaps my taste is too picky, but I found this cookie very dry (following the recipe exactly). The flavors were great but the thick crust, using half of the dough, really distracted from the result. Perhaps a thinner crust, altering the amounts to make it more moist, or something else. As I said, the flavor of the dough was GREAT, it was just too dry. (Perhaps that is the way it is supposed to be...) Thanks for taking the time to share your recipe.


50 Ratings

Dec 27, 2009

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.

Dec 21, 2005

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.

Dec 07, 2009

I just finished making a double batch of these cookies and I must say that I am very proud of my efforts. The cookies are beautiful, and the taste is exceptional. I didn't blanch the almonds, but I did toast them in a dry iron skillet before grinding them in a recently purchased coffee grinder. The dough was flattened into a disk and wrapped in plastic wrap before chilling over-night. I used parchment paper on my baking sheets and had no trouble removing them after they finished baking. The cookies were fairly labor intensive, but then I think any rolled cookie is work! I will be proud to include them on my Christmas cookie trays this year.

Dec 19, 2003

These are almost exactly as I remember them! I'm Hungarian and find myself longing for these exceptionally hard to find "goodies". These are just great---and NO, they're not meant to be chewy or moist--they are exacttly the way they're supposed to be!

Jan 05, 2006

I'm German and these taste just like my grondmother's. They are great! And yes, they are suppose to be dry :)

Dec 13, 2006

These taste great! You just have to be patient and let the cookies soften. Many "European" Christmas cookies are quite hard after baking, but they're supposed to last longer, and usually get better, the longer they're stored! The dough was hard to roll out, but then I used foil to roll them and it worked. I used red currant jam - as in the real Linzer Torte. Give them a try!


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  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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