Linzer Torte (Wheat Free, No Refined Sugar)

“A classic dessert, prepared in a healthier way. Uses spelt flour and honey.”

Ingredients Nutrition

  • 2 14 cups light spelt flour
  • 12 cup ground almonds
  • 1 teaspoon cinnamon
  • 14 teaspoon salt
  • 12 cup honey
  • 14 cup butter
  • 12 teaspoon grated lemon peel or 14 teaspoon lemon juice
  • 1 egg
  • 34 cup sugar-free raspberry jam or 34 cup fruit spread


  1. Preheat oven to 350ºF. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
  2. Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
  3. Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
  4. Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
  5. Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.

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