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Double Decker Torte – The Ultimate Christmas Cookie

December 23, 2012

Every holiday since I can remember, my Mom has made my Aunt’s Famous Double Decker Torte Christmas goodie. I don’t remember the first time we had it, but I remember going bonkers over it.

Double Decker Torte

I’m a choco-holic, so for me to like something like this is a bit strange, but it’s just SO GOOD. I crave it. It’s become a tradition in my family, and I hope it finds its way into yours too!

It’s a teeny bit tricky to make, but it’s well worth it. It all starts out with an 11 x 17 inch jelly roll pan. You can make it in a smaller pan if you like, but it’s really best in a jelly roll pan.

Here, we’ve got the dry ingredients mixed with the butter and shortening.
Double Decker Torte

The wet ingredients.
Double Decker TorteDouble Decker Torte
Bring it together with a fork first.
Double Decker Torte
Then bring it together with your hands until it looks like this.
Double Decker Torte
Split it into 3 separate balls, with one larger than the other two.
Double Decker Torte
Then you let the dough chill in the fridge for about 3 hours, or overnight. Overnight is preferable.

Then the assembly happens. This is a bit labor intensive, but it’s really worth it. It rolls out fairly well, but the dough rips easily. Don’t worry about making it pretty, it’s going to be covered with goodness anyway. So, the first layer goes down in the pan. Make sure you get it up the sides! Then the walnut mixture, another layer of dough, the preserves mixture, then you make a lattice out of the remaining crust. You don’t have to intertwine the lattice, as it gets covered with glaze and more nuts.

Then cut the torte into eighths both ways.
Double Decker Torte
Looks like the snowman couldn’t resist!
Double Decker Torte
Look at those layers, bro. Holy crap.
Double Decker TorteDouble Decker Torte

Need I say any more!? I hope you’ll go as nuts over these as I do!!

I took these to the Food Bloggers Los Angeles Cookie Swap. What a great time it was to get to see everyone’s creations! Scroll down after the recipe to see what everyone else brought! Talk about sugar overload! It was all worth it though.

What is your favorite holiday cookie? If you have a recipe, leave it in the comments!

A Million Holiday Pleasures To You,

5.0 from 1 reviews
Double Decker Torte
Nutrition Information
  • Serves: 64
  • Serving size: 1 bar
  • Calories: 171
  • Fat: 8
  • Saturated fat: 2.2
  • Carbohydrates: 23.1
  • Sugar: 14.9
  • Sodium: 57
  • Fiber: .4
  • Protein: 2.2
  • Cholesterol: 19.4
Recipe type: Cookies
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
This is my favorite Christmas Cookie recipe!!
For The Crust:
  • 5 Cups Flour
  • ½ Teaspoon Salt
  • 2 Teaspoons Baking Soda
  • 1 Cup Sugar
  • 4 Teaspoons Baking Powder
  • ½ Cup Cold Butter
  • ½ Cup Vegetable Shortening
  • 4 Egg Yolks
  • 1 Teaspoon Vanilla
  • 1 Cup Sour Cream
For The Fillings:
  • 3 Cups Finely Ground Walnuts
  • ½ Cup Sugar
  • 16 Ounces Pineapple Preserves
  • 12 Ounces Apricot Preserves
For The Topping:
  • 3 Cups Powdered Sugar
  • ¼ Cup Milk
  • 1 Cup Finely Ground Walnuts
  1. In a large bowl, sift together the flour, salt, baking soda, 1 cup of sugar, and baking powder. Cut the butter into cubes, and along with the vegetable shortening, add to the flour mixture. Using a pastry cutter or a fork, work the butter and shortening into the flour mixture until it resembles coarse meal. Alternately you can put everything in a food processor and pulse.
  2. In a separate bowl, mix together the egg yolks, vanilla and sour cream. Add the wet mixture to the dry mixture, and incorporate slowly with a fork. Once the wet mixture is mostly incorporated, finish bringing the dough together with your hands, until the mixture resembles dough.
  3. Cut the dough into three parts, leaving one part slightly larger than the other two. Wrap in plastic and refrigerate for three hours or overnight.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. To assemble, roll out the larger dough to fit a 11” x 17” jelly roll pan. Place the dough in the pan, making sure to get the dough up the sides of the pan. If the dough breaks, piece it together. It doesn't have to look pretty.
  6. Mix the three cups of finely ground walnuts and ½ cup of sugar, and spread on top of the crust.
  7. Roll out one of the remaining dough balls to the size of the pan, and place on top of the walnuts. This time, it does not need to go up the sides of the pan. Again, if the dough rips, piece it together.
  8. In a bowl, mix both of the preserves, and spread on top of the second piece dough.
  9. Roll out the final dough ball, roughly the size of the pan, and with a fluted pastry roller, cut into strips a half inch wide. Lay the strips across the top of the jelly mixture at a 45 degree angle one way, about a half inch apart, piecing them together if they break. Then lay another layer of strips perpendicular to the first layer, making a lattice pattern.
  10. Place into the oven, and bake for 30 minutes, until the crust in the middle is a light golden brown. Remove from the oven and let cool for at least two hours or overnight.
  11. When the torte is cool, mix 3 cups of powdered sugar, and ¼ cup milk, and mix until well combined. Drizzle the glaze onto the torte with a fork, covering it evenly until it is all used up. Then top with one cup of finely ground walnuts.
  12. Cut into eighths each way, yielding 64 rectangular bars.

Food Bloggers Los Angeles Cookie Recipes


  1. Brian
    December 23, 2012 at 8:56 pm

    Wonderful pictures Natalie!

    I don’t usually touch sweets very often, but after your pictures above, I might have to change my mind on that.

  2. Laura Dembowski
    December 24, 2012 at 10:43 am

    I have never seen a dessert like this before, but it looks awesome. I bet this would be a very popular holiday treat with all the different layers and flavors.

    • Natalie Wiser-Orozco
      January 1, 2013 at 5:31 pm

      Thank you Laura! I suppose it’s more in the ‘bar’ category rather than a ‘cookie’, but it’s sweet and delicious all the same!

  3. angel
    December 24, 2012 at 1:11 pm

    DDT is sooo dang good, would’nt be Christmas with out this Wiser treat!!

  4. Nathan
    December 30, 2012 at 4:33 am

    Looks awesome! hope you had a great holiday!

  5. Peg
    December 13, 2015 at 5:22 am

    I have the same recipe from my godmother/ aunt. I haven’t made it in a couple of years, but plan to make it today. Yum!

    • Natalie Wiser-Orozco
      December 18, 2015 at 7:36 am

      Ohhh Peg, that is so awesome to hear! I love it when I hear that someone else has the same recipe, especially when it’s been around for as long as I can remember. It means that our heritage is surviving! From what I remember, it was a Hungarian recipe. While I’m not Hungarian, I feel such a connection with the recipe. It’s filled with so much love!


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