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Merry Berry Linzer Torte

This Merry Berry Linzer Torte has a nutty warmth with a festive cheer (sounds like I’m describing my family gatherings at the holidays)! I named my recipe after Mary Berry, one of my baking heroes. The almond crust is flavored with cardamom and the filling is sweet strawberry jam. I used Bonne Maman’s Strawberry Preserves, however any berry jam will do.


1 ½ cups flour

1 ½ teaspoon ground cardamom

½ teaspoon salt

1 teaspoon lemon zest

10 tablespoons butter, room temperature

2 cups almond flour or finely ground almonds

2/3 cup sugar

2 egg yolks

1 tablespoon water

½ cup sliced almonds


1 cup strawberry jam

  • Preheat oven to 400° Fahrenheit.

  • Grease and flour a 9-inch springform pan or 10-inch tart pan.

  • Combine the flour, cardamom, salt and lemon zest in a large bowl or mixer bowl.

  • Add the soft butter; beat until well mixed.

  • Add the almond flour and sugar; beat until blended.

  • In a small bowl, beat the egg yolks and water together; add it to the flour mixture. Beat until the dough looks like soft bread crumbs. You know the dough is ready when you grab a fist full and it holds together. Add more water if needed.

  • Shape dough into a log. Divide in two pieces: a larger piece that is 2/3 of the log and a smaller piece that is a 1/3 portion. Wrap the smaller piece in plastic wrap and chill in the fridge.

  • Roll the larger piece to be wider in diameter than your pan and ½-¾ inch thick. Place the dough in the bottom of the pan and mold to the sides. Trim edges even to the tart pan. For a cake pan, pat the dough about 1 ½ inch up the sides then trim an even edge.

  • Lightly press the sliced almonds around the top of the edges of the dough.

  • Use a fork to dot the bottom of the crust.

  • Bake for 10-12 minutes until crust dries out slightly and begins to change color.

  • Cool the bottom crust. When you can touch the warm pan, it helps to put the bottom crust in the fridge to give it a good chill.

  • Turn down the oven to 350° Fahrenheit.

  • Roll out the smaller piece of dough to ½-¾ inch thick. Cut out festive shapes using cookie cutters. Place the cut outs on a flat cookie sheet and chill in the fridge until the bottom crust has cooled completely.

  • Spread the jam on the bottom crust once it is cool. Place the cut outs on top of the jam.

  • Bake for 35-40 minutes at 350° Fahrenheit. The torte is done when the jam is bubbling and the crusts are golden brown. If the almond edges brown early, line the edges with aluminum foil.

  • Serve warm or at room temperature with whipped cream or ice cream. Slice thin wedges.

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