Baking with almond flour is one of my favorite flours because of the depth of flavor and texture it gives to baked goods. Almond flour might seem relatively new, but it turns out people have been baking with almonds for years! Take this Linzer torte, for example. Originating from an Austrian abbey in the early 1700s, the Linzer Torte is one of the oldest known tortes. Made from a crust of almonds and/or hazelnuts, flour, butter, sugar, and spices like cinnamon and cloves, this classic treat usually has a red currant jam filling under a lattice dough topping, but I love it with my apricot filling and cute little patterned top. So that is what this recipe will give you! Let’s begin.
Ingredients Needed for Almond Flour Linzer Torte
Note: If you cannot be bothered to make the filling, just use jam! Apricots are in season right now so I couldn’t resist making this, but jam works too and certainly makes the recipe less time-consuming.
For the apricot filling (Enough for two 9-inch pies. Halve if you are making just one, or freeze the leftovers for the next pie!)
6 cups chopped apricots
1 tbsp water
1 tbsp lemon juice
1 cup granulated white sugar
For the pastry (Makes just enough for a 9-inch pie pan)
1 ½ cups of almond flour
1 ½ cups of all-purpose flour or gluten-free all-purpose flour
⅔ cup granulated white sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ teaspoon salt
½ teaspoon baking powder
14 tablespoons sliced, cold, unsalted butter
2 large egg yolks
1 teaspoon vanilla extract
Step-by-Step Guide: Making Linzer Torte with Almond Flour
To make the filling:
Step 1: Wash and cut your apricots in half to remove the stones.
Step 2: Slice each apricot half into 1 cm cubes (it doesn’t have to be perfect!)
Step 3: Add the apricots to a large pot over medium-high heat on the stovetop. Add your sugar and lemon juice.
Step 4: Cook until the apricot breaks down, forming a thick, jam-like consistency.
Step 5: Allow it to completely cool before making the pie. I let mine set overnight in the refrigerator.
To make the torte:
Step 1: Using a food processor, add all the dry ingredients and pulse until combined.
Step 2: Add the butter pieces one by one, pulsing until small pea-size clumps form.
Step 3: Combine egg yolks and vanilla by pulsing. When all ingredients are mixed, the dough will no longer cling to the bowl’s sides.
Step 4: Empty the dough onto a clean cutting board and separate it into two balls, one using a third of the dough and the other two-thirds of the dough.
Step 5: Press the small dough ball between 2 sheets of parchment paper and pop it in the fridge for at least 1 hour.
Step 6: Butter a 9-inch pie pan and press the large dough ball evenly into it.
Step 7: Add 2 to 2.5 cups of the apricot filling over the dough and refrigerate for 30 minutes.
Step 8: Preheat oven to 350 degrees. On a lightly floured surface, roll out the small dough disk until it is around half an inch thick.
Step 9: Using a cookie cutter in any shape you like, cut the shapes for the topping and place them aside on some parchment paper.
Step 10: Remove the torte from the refrigerator. Using a spatula, transfer the shapes to the top of the tart.
Step 11: Bake the torte for 20 – 25 minutes or until the pastry is golden brown.
Step 12: Let the torte completely cool. Slice with a pizza cutter (it’s easier!) And serve it onto plates with a spatula.
Tips for Perfect Almond Flour Linzer Torte
Watch the torte when it is in the oven. Sometimes, it cooks quickly, and the pastry will burn; you may need to grab it earlier.
Switch the all-purpose flour for a gluten-free all-purpose to make a gluten-free torte.
Use a spatula when handling the top part of the dough. My fingers kept breaking it.
Serve it with ice cream. It really works with the tart apricot flavor.
How to Store Your Linzer Torte
Linzer torte can be wrapped and stored in the fridge for three days or frozen for up to two months. The filling can also be made in advance and frozen for three months. The pastry can be made up to five days before and stored tightly wrapped in cling film in the refrigerator.
Watch the Video Version Here:
FAQs
While almond flour is traditional and provides a unique flavor and texture, you can substitute it with other nut flours like hazelnut. However, keep in mind that this will alter the taste and texture of the final product, and it won’t be as good.
To prevent the crust from getting soggy, make sure the fruit filling is not too runny. You can also prebake the bottom crust slightly before adding the filling, but I’ve never had to. Ensure the torte cools completely before slicing to allow the filling to set properly.
Linzer Torte (w/Almond Flour)
Ingredients
For the apricot filling (Enough for two 9-inch pies. Halve if you are making just one, or freeze the leftovers for the next pie!)
6 cups chopped apricots
1 tbsp water
1 tbsp lemon juice
1 cup granulated white sugar
For the pastry (Makes just enough for a 9-inch pie pan)
1 1/2 cups of almond flour
1 1/2 cups of all-purpose flour or gluten-free all-purpose flour
2/3 cup granulated white sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
14 tablespoons sliced, cold, unsalted butter
2 large egg yolks
1 teaspoon vanilla extract
Instructions
To make the filling:
Step 1: Wash and cut your apricots in half to remove the stones.
Step 2: Slice each apricot half into 1 cm cubes (it doesn’t have to be perfect!)
Step 3: Add the apricots to a large pot over medium-high heat on the stovetop. Add your sugar and lemon juice.
Step 4: Cook until the apricot breaks down, forming a thick, jam-like consistency.
Step 5: Allow it to completely cool before making the pie. I let mine set overnight in the refrigerator.
To make the torte:
Step 1: Using a food processor, add all the dry ingredients and pulse until combined.
Step 2: Add the butter pieces one by one, pulsing until small pea-size clumps form.
Step 3: Combine egg yolks by pulsing. When all ingredients are mixed, the dough will no longer cling to the bowl’s sides.
Step 4: Empty the dough onto a clean cutting board and separate it into two balls, one using a third of the dough and the other two-thirds of the dough.
Step 5: Roll the small dough ball between 2 sheets of parchment paper and pop it in the fridge for at least 1 hour.
Step 6: Press the large dough ball evenly into a buttered 9-inch tart pan.
Step 7: Add 2 to 2.5 cups of the apricot filling over the dough and refrigerate for 30 minutes.
Step 8: Preheat oven to 350 degrees. On a lightly floured surface, roll out the small dough disk until it is around half an inch thick.
Step 9: Using a cookie cutter in any shape you like, cut the shapes for the topping and place them aside on some parchment paper.
Step 10: Remove the torte from the refrigerator. Using a spatula, transfer the shapes to the top of the tart.
Step 11: Bake the torte for 20 – 25 minutes or until the pastry is golden brown.
Step 12: Let the torte completely cool. Slice with a pizza cutter (it’s easier!) And serve it onto plates with a spatula.
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