PB & J Linzer Torte

The popular combination of peanut butter and jelly provides the filling for this sensational torte recipe. A lattice pastry design makes this a holiday-worthy dessert.

PB & J Linzer Torte
Servings: 30 Prep 25 mins Bake 350°F 35 mins Bake 400°F 15 mins


  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into pieces
  • 1/2 cup peanut butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1 egg yolk
  • 2 jars (12 ounces each) seedless raspberry jam
  • 1 egg yolk beaten with 1 tablespoon water
  • 1/3 cup coarsely chopped peanuts

Make It

1. Heat oven to 400 degrees F. Coat a 15-1/2 x 10-1/2 x 1-inch jelly roll pan with nonstick cooking spray.

2. Blend flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add peanut butter; quickly work into mixture. Stir in sugar, egg and egg yolk. Add peanuts; mix well. Divide dough in half; form into 2 discs.

3. Press half of the dough evenly into bottom and up sides of prepared pan. Bake at 400 degrees F for 15 minutes.

4. Roll remaining dough between 2 sheets of parchment or waxed paper to a 1/4-inch thickness. Put on a baking sheet; freeze for 15 minutes.

5. Reduce oven temperature to 350 degrees F. Spread jam over baked dough. Remove top piece of paper from chilled dough. Cut into 1 inch strips. Arrange in lattice pattern atop jam. Press ends of strips to edge.

6. Brush egg wash over pastry. Sprinkle nuts around edge. Bake at 350 degrees F for 35 minutes. Cool on rack.

Nutrition Facts

Servings Per Recipe: 30; Amount Per Serving: cal. (kcal): 298, Fat, total (g): 15, chol. (mg): 37, sat. fat (g): 5, carb. (g): 39, fiber (g): 2, pro. (g): 6, sodium (mg): 155, Percent Daily Values are based on a 2,000 calorie diet.