Raspberry Linzer Torte Bars

Prep Time



Cook Time





Serves Up To




  • 1½ cups Blue Diamond Almond Flour

  • 1 cup Blue Diamond gluten-free flour blend (see recipe here)

  • 1 cup powdered sugar

  • 2 teaspoons cinnamon

  • ½ cup softened butter

  • 8 ounces raspberry (or any flavor) preserves


  1. 1

    Preheat oven to 350°F.

  2. 2

    Butter the sides and bottom of a 9-by-9 inch pan.

  3. 3

    In a bowl, hand mix almond flour, gluten-free flour blend, powdered sugar, cinnamon and butter until it makes a lumpy dough.

  4. 4

    Set aside 1 cup of dough for top of torte.

  5. 5

    Press the remaining dough into the bottom of the pan to make a ¼-inch crust. Bake for 20 minutes.

  6. 6

    Spread preserves over the bottom crust. Sprinkle clumps of remaining dough over the layer of preserves and gently press. Bake torte for 20 minutes.

  7. 7

    Pull out of oven and allow to cool completely. Cut into bars and serve.

Made with these products:

Almond Flour Photo

Almond Flour

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