Linzer Torte (Wheat Free, No Refined Sugar)

Recipe by Bobbiann
READY IN: 45mins


  • 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 1/4 teaspoon lemon juice
  • 1
  • 34
    cup sugar-free raspberry jam or 3/4 cup fruit spread


  • Preheat oven to 350ºF. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
  • Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
  • 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.
  • 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.
  • Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.