Skill level

Average: 2.5 (78 votes)


  • 170 g almond meal
  • 100 g caster sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 200 g (1⅓ cups) plain flour
  • ½ tsp baking powder
  • 1 lemon, zested
  • 180 g cold, unsalted butter, diced
  • 2 egg yolks
  • 500 g strawberry jam
  • icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour 50 minutes.

You will need a 34 cm x 11 cm slice pan with removable base for this recipe.

Drink 2008 Nigl Gruner Veltliner Eiswein Kremstal, Austria (375 ml, $55). The grapes of this sweet, intensely crisp dessert wine are picked and crushed when frozen on the vine.

Place almond meal in a frying pan over medium heat and toast, stirring constantly, for 5 minutes or until lightly browned. Cool slightly. Transfer to a food processor with sugar, cinnamon, cloves, flour, baking powder, lemon zest and a pinch of salt, and pulse until just combined. Add butter and process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Stir in eggs and, using your hands, gradually bring dough together. Divide dough into 2 pieces, one piece three times the size of the other, and refrigerate for 1 hour.

Grease a 34 cm x 11 cm slice pan. Roll larger piece of dough into a rectangle large enough to line base and sides of prepared pan, about 3 mm thick. Carefully press dough into pan to line base and sides, trimming excess. Spread base with strawberry jam. Refrigerate.

Add off-cuts to remaining dough piece and roll out on a piece of baking paper until 3 mm thick. Trim to form a 20 cm x 11 cm rectangle. Slide onto a tray, refrigerate for 20 minutes, then cut into 20 x 1 cm-wide strips. Carefully arrange strips over jam in a diagonal lattice pattern. Refrigerate for 30 minutes.

Preheat oven to 180°C. Place torte on an oven tray and bake for 25 minutes or until pastry is light golden. Cool in pan for 10 minutes, then carefully remove. Dust Linzer torte with icing sugar and serve.


As seen in Feast Magazine, Issue 21, pg102.

Photography by Chris Chen.