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OREO Linzertorte

OREO Linzertorte

A chocolate and cookie version of the traditional Linzertorte, this delicious shortbread dessert features a sweet raspberry filling and chopped cookie topping.

Prep time30 min
Total time5hr 30min
ServingsMakes 12 servings.
  • 16 OREO Cookies, divided
  • 1½ cups flour
  • ¾ cup walnut pieces, ground
  • ¾ cup sugar
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¾ cup cold butter, cubed
  • 1 egg
  • ½ cup raspberry preserves
  • ¼ cup white decorating icing
  • Crush 10 cookies into fine crumbs; place in large bowl. Add flour, nuts, sugar, baking powder and cinnamon; mix well. Cut in butter until mixture resembles coarse crumbs.
  • Add egg; mix until mixture forms soft dough. Shape into ball; flatten into disk. Wrap tightly in plastic wrap.
  • Refrigerate 4 hours.
  • Line 9-inch round pan with foil, with ends of foil extending over edge; spray with cooking spray.
  • Divide dough in half. Press half the dough onto bottom of prepared pan; spread with jam to within 1/4 inch of edge. Chop remaining cookies; sprinkle over jam.
  • Place 1/2 cup of the remaining dough onto lightly floured surface; roll into 2 (12-inch-long) ropes. Set aside. Roll remaining dough into 2 (9-inch-long) ropes, 4 (8-inch-long) ropes and 4 (7-inch-long) ropes.
  • Place one (9-inch) rope over center of torte, then place one (8-inch) and one (7-inch) rope on each side of 9-inch rope, spacing ropes evenly apart. Repeat with remaining dough ropes, placing ropes perpendicular to ropes already on cake to resemble lattice top.
  • Place both (12-inch) dough ropes, end to end, around edge of pan; pinch ends together to seal.
  • Refrigerate 30 min.
  • Heat oven to 350°F. Bake torte 30 min. or until toothpick inserted into centers of dough ropes comes out clean; cool completely. Use foil handles to remove torte from pan; drizzle with icing.
Recipe Tips
  • Note
    If dough ropes becomes too soft to keep their rounded shapes when using to make the lattice top, refrigerate the ropes 30 min. to 1 hour or until firm before placing over the unbaked torte. If the dough is too soft, the ropes will spread while the torte bakes losing the look of the lattice top.
  • Size-Wise
    At 12 servings, this easy-to-make torte is a great choice to serve the crowd at your next special-occasion gathering.
  • Special Extra
    Top with fresh raspberries and garnish with an additional OREO Cookie before serving,.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 19g 
   Saturated fat 9g 
   Trans fat 0g 
Cholesterol 45mg 
Sodium 210mg 
Carbohydrate 50g 
   Dietary fiber 1g 
   Total sugars 29g 
   Added sugars 28g 
Protein 4g 
Vitamin A10 %DV
Vitamin C2 %DV
Calcium4 %DV
Iron8 %DV
Potassium2 %DV
Vitamin D0 %DV

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