Vegan Linzer Torte
This traditional Alsatian dessert truly marked my childhood. Every time my grandmother or mother made it, the whole house would be filled with cinnamon and roasted almonds. Preparing lovely little Linzer tarts on cold winter days is a tradition we continue to honor in our family. And this special ritual always signals the approach of Christmas.
Here’s how to make a vegan version at home!
- Yield: 1 20cm Torte 1x
Ingredients
Units
Scale
- 240 g wheat flour
- 100 g almond meal
- 50 g sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 20 g ground flax seeds
- 40 ml water
- 100 – 200 g red fruit jam
Instructions
- Soak the flaxseeds in 40 ml of water for 5 minutes.
Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) removable-bottom tart pan. - Mix the flour, ground almonds, sugar, cinnamon, and soaked flaxseeds with their water in a bowl. Stir until you get a soft dough (add a bit of water if needed).
- Press 2/3 of the dough into the prepared pan to form the base crust, ensuring an even thickness.
- Spread the raspberry jam evenly over the crust.
- Roll out the remaining third of the dough and cut into strips. Arrange them in a lattice pattern over the jam.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
- Let the Linzer Torte cool completely, then serve and enjoy!
Notes
I recommend trying this recipe with different jams to find your favorite option. Personally, I love using strawberry or other red berry jams because they bring vibrant colors and delicious flavors that pair perfectly with the cinnamon and almonds.
- Category: Dessert
- Cuisine: Alsatian
- Diet: Vegan
