OREO Linzertorte

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

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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

Nutrition facts

Recipe Tips


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.