A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Linzer Torte

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Linzer Torte  Recipe

This gluten-free version of a classic linzer torte is quick and easy: a perfect project for little helpers.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

1 large torte, about 10 to 12 servings.


Choose your measure:


  • 2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 2 cups hazelnut or almond flour (or ground hazelnuts or almonds; see "tips," below)
  • 1 cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • grated rind and juice of 1 small lemon (about 2 ½ to 3 tablespoons juice)
  • 1/2 cup (8 tablespoons) soft butter
  • 2 large eggs
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  • 1 cup raspberry jam


  1. Preheat the oven to 350°F.
  2. To make the dough: Combine all of the dough ingredients, mixing until smooth.
  3. To assemble the torte: Take a bit more than two-thirds of the dough (about 20 ounces) and shape it into a disk about 8" across. Press the dough into the bottom and up the sides of a 9" x 1" removable-bottom tart pan.
  4. Spread the raspberry jam onto the dough.
  5. Roll the remaining dough into thin logs, and use them to weave a lattice top.
  6. Bake the torte for 50 to 65 minutes, or until it's well browned and the jam is bubbling.
  7. Remove the torte from the oven, and cool completely on a rack.
  8. Yield: 1 large torte, about 10 to 12 servings.