SwissBake®

Linzer Torte using Blondie Recipe

4 Apr 2025

Create a unique Linzer torte with blondie mix for a rich, soft texture! A modern spin on Linzer tart cookies, perfect for any dessert lover

4 Apr 2025

Bake Temp 170-180℃

Mixing Time 18-20 mins

Bake Time 30-35 mins

Prep Time 25 mins

Linzer Torte Base
SwissBake® Blondie - 1000g
Water - 250 gm
Oil - 240g
Almond Powder - 120gm
Dark Cherry Filling - 400 – 450 gm

1. Prepare the blondie batter by mixing all ingredients as per the standard process.

2. Pipe or spread the batter into a tray at a 0.5mm to 10mm thickness.

3. Parbake at 170-180°C for 10-12 minutes.

4. Spread the dark cherry filling evenly over the parbaked base.

5. Add almond powder to the remaining batter and pipe a lattice pattern on top.

6. Bake at 170-180°C for 18-20 minutes or until golden brown.

7. Allow to cool before slicing.

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