The Best Thing I’ve Ever Made

Without a doubt, this is the best linzer torte you will ever make.

This freaking peanut butter and jelly linzer torte, y’all…

It is without a doubt the best thing I’ve ever made for this blog…and I’ve made many a sweet treats. Do you remember the No Bake Chocolate Peanut Butter Cake? This is better. The Orange Chocolate Chip Shortbread? Without a doubt, better. The Banana Chocolate Chip Cupcakes? Oh my god, so much better!

Without a doubt, this is the best linzer torte you will ever make.

It’s so freaking good I wanna slap myself in the face! Ok…I’m feeling a bit “extra,” right now. Let me try to bring it down…<deep breath>

You’ll have to forgive me; I’m just so freaking excited about this pie. It has the most amazing almond-hazelnut cookie crust. After rolling it out and making the lattice, I had a bunch of scraps left over. I tasted it and then kept on tasting it, like some sort of cookie junkie who’s been waiting on her next fix. Truth.

Without a doubt, this is the best linzer torte you will ever make.

This pie is like a hot peanut butter and jelly sandwich, fresh from the oven…except it’s better because now it has crispy cookie crust. What? How can you say “no” to that?

Without a doubt, this is the best linzer torte you will ever make.

That’s easy. You can’t.


Recipe for Peanut Butter and Jelly Linzer Torte

Recipe for Peanut Butter and Jelly Linzer Torte adapted from Martha Stewart’s Baking Handbook

The Best Thing I've Ever Made
Prep time
Cook time
Total time
Makes one 9 inch Peanut Butter and Jelly Linzer Torte
Serves: 10
  • ½ cup hazelnuts, 2.5 ounces
  • 1 cup almond meal, 5 ounces
  • 1⅓ cup flour
  • ¾ t baking powder
  • ¾ t ground cinnamon
  • ¼ t salt
  • ¾ cup butter, room temperature, 6 ounces
  • 1 cup sugar
  • 1 large egg yolk
  • 1¼ cup raspberry preserves
  • ¾ cup creamy peanut butter
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray 9 inch tart pan with baking spray and set aside
  3. Place the hazelnuts on a rimmed baking sheet and roast until fragrant, about 15 minutes.
  4. Quickly rub the hazelnuts with a clean dish towel until the skins come off. Let cool.
  5. While the hazelnuts are cooling, place flour, almond meal, flour baking powder, ground cinnamon, and salt in a medium bowl and combine.
  6. Place hazelnuts in a food processor and pulse until finely ground, about 15 seconds.
  7. Add ground hazelnuts to the flour mixture.
  8. In a mixer, place butter and sugar and beat until creamy, about 3 minutes.
  9. Add the egg yolk and combine until thoroughly mixed, about 1 minute.
  10. With the mixer on low, add the flour-hazelnut mixture; beat until just combined.
  11. If you have a kitchen scale weigh your dough. It should be about 26.5 ounces. Divide it in half.
  12. Place half the dough in the tart pan and press all the up the sides.
  13. Put the tart pan on a lined baking sheet and chill in the fridge for 30 minutes.
  14. Take the remaining dough and roll it into a 13 inch round between 2 pieces of parchment paper. The dough should be ¼ inch thick.
  15. Chill in the freezer until firm, about 20 minutes.
  16. Take the chilled tart crust out of the fridge and spread peanut butter evenly on the bottom. Top with raspberry preserves.
  17. Return tart pan to fridge.
  18. After the rolled dough has chilled, cut into a round slightly larger than 9 inches. I used the top side of a 9 inch cake pan.
  19. Cut dough into ¾ inch strips with a pastry wheel.
  20. Remove tart pan from the fridge and lay strips in a lattice pattern. Do not try to weave them. Place one layer of strips and top with a second layer.
  21. Press the edges of the strips into the edge of the tart.
  22. Chill in the freezer for 20 minutes.
  23. Place rack in the middle of the oven.
  24. Preheat the oven to 350 degrees Fahrenheit.
  25. Bake tart for about 40 minutes or until the crust is golden.
  26. Cool in pan for 20 minutes then remove and let cool on a rack.
  27. Torte can be kept at room temperature, loosely covered for 3 days but I like to store it in the fridge.
  28. For a real treat, place a slice in the oven and heat for 10-12 minutes at 350 degrees Fahrenheit.
  29. Enjoy!




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  1. 1

    Hot off the press!! This looks fabulous and I’m already salivating! That hazelnut and almond meal crust is enough to put me over the top, but you had to add peanut butter and delicious raspberry preserves from summer!? Whaaaa?! Love this, Mondo! Can’t wait to get it in my oven! I can’t say no to it!! LOL!

    • 2

      Thanks, Traci! It’s most definitely my new favorite thing. Dave only got 1/3 of the pie….that’s how much I love it. When you make it, let me know how it goes.

  2. 3
    • 4

      Thanks Emanuelle! I’m a huge PB&J fan. I thought…what’s the one thing that would make this raspberry torte better. I have found my answer and it is divine. Thanks for stopping by.

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  5. 10

    Looks fantastic! I want to try it but how do you get it out of the pan all in one piece? Are you using a special spring form tart pan or just letting it cool and turning it out carefully???

  6. 12

    Thanks! I just ordered a round and a rectangle version (I think squares will be easier for serving a group)! I made this yesterday in a normal quiche pan and it turned out fantastic! I quickly took half to a friend before I ate the whole thing!

    • 13

      You fared much better than me. I ended up eating 2/3rds of my torte. Damn, this pie is good! I need to buy a rectangular tart pan, as well. I’ve been dying to make something in one of those things. Did someone say Oreo Fudge Torte?

  7. 14

    Hi. I know this is an old post but I wanted to ask, is the “t” tablespoon or teaspoon? I was going to make it but I’m not sure.

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