There are some desserts that feel like a warm hug on a cold day. The Linzer Torte is one of them. This Austrian dessert is buttery, nutty, and fruity, with just the right balance of sweetness and tang. If you’ve ever wondered what is Linzer Torte, or how to bake one at home, you’re in the right spot.
I’ve always loved baking desserts that carry history, and the Linzer Torte has plenty of it. It’s considered the oldest known cake recipe in the world, dating back to the 1600s in the city of Linz, Austria. Imagine: while the rest of Europe was busy writing poetry or inventing gadgets, someone was in their kitchen perfecting this jam-filled tart. That’s a legacy worth tasting.
What Is Linzer Torte?
The Linzer Torte is a classic Austrian dessert made with an almond-based pastry and a filling of tart jam, traditionally red currant. Its most recognizable feature is the lattice crust on top, which gives it an old-world charm. Some people call it a “pie,” others a “tart,” but either way, it’s rich, crumbly, and unforgettable.
Think of it as a cross between a pie and a cookie. The pastry has ground almonds (sometimes hazelnuts) that give it a nutty, buttery flavor. Then comes the fruity jam, which cuts through the richness. The result? A dessert that tastes both indulgent and balanced.
Ingredients for Linzer Torte Recipe with Jam
Here’s what you’ll need to make one 9-inch Linzer Torte:
For the pastry:
- 1 ½ cups all-purpose flour
- 1 cup ground almonds (or hazelnuts)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- Pinch of salt
- ¾ cup unsalted butter, cold and cubed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the filling:
- ¾ cup raspberry jam (or red currant jam for a more traditional flavor)
For finishing:
- 1 egg yolk mixed with 1 tablespoon milk (egg wash)
- Powdered sugar for dusting (optional)
Step-by-Step Guide: How to Make Linzer Torte
- Mix the dry ingredients
In a large bowl, whisk together flour, ground almonds, sugar, cinnamon, cloves, baking powder, and salt. - Cut in the butter
Add the cold butter cubes. Use your fingertips or a pastry cutter to work the butter into the flour until it looks like coarse crumbs. - Add wet ingredients
Stir in egg yolks, vanilla extract, and lemon zest. Mix until the dough starts coming together. Don’t overwork it—just enough so it holds. - Chill the dough
Divide the dough into two pieces, one slightly larger than the other. Wrap both in plastic wrap and refrigerate for at least 1 hour. This makes rolling easier. - Prepare the base
Preheat oven to 350°F (175°C). Grease a 9-inch tart pan. Roll out the larger piece of dough and press it into the bottom and up the sides of the pan. - Spread the jam
Spoon raspberry jam evenly over the base. It should be a generous layer, but not so much that it spills out during baking. - Make the lattice
Roll out the smaller piece of dough. Cut into strips with a knife or pastry wheel. Arrange them in a crisscross lattice pattern on top of the jam. - Brush and bake
Brush the lattice with egg wash. Bake for 35–40 minutes, or until the crust is golden and fragrant. - Cool before slicing
Let the torte cool completely before cutting. This helps the jam set and prevents a messy slice.
Variations You’ll Love
- Linzer Torte Bars: Instead of a tart pan, press the dough into a square baking dish, spread jam, top with lattice strips, and slice into bars.
- Linzer Tart Cookies: Use the same dough but cut into rounds. Cut a small shape in the top cookie, sandwich with jam, and dust with powdered sugar.
- Different Jams: Raspberry is most popular, but red currant is the Austrian original. Apricot, blackberry, or cherry jam also work beautifully.
- Nut Options: Almonds are classic, but hazelnuts bring a deeper, roasted flavor.
Tips for the Perfect Linzer Torte
- Use good-quality jam. The filling is the star, so don’t skimp.
- Don’t skip the lemon zest—it brightens the rich pastry.
- Chill the dough. Warm dough is hard to roll and tears easily.
- Let it rest overnight. Like lasagna, Linzer Torte tastes even better the next day as the flavors meld.
Serving Suggestions
Linzer Torte is versatile. Serve it as a festive Christmas baking tradition, or slice it into wedges for a Sunday tea. It pairs beautifully with coffee, mulled wine, or even a scoop of vanilla ice cream. In Austria, it’s often dusted with powdered sugar for a snowy finish.
Why You’ll Want This Dessert on Repeat
Every bite of Linzer Torte tells a story of heritage and home baking. It’s one of those Austrian recipes that manages to be rustic and elegant at the same time. If you’re looking for a dessert that feels timeless and festive, this one belongs in your kitchen.
Linzer Torte (Austrian Dessert)
Ingredients
Method
- Mix dry ingredients: In a large bowl, whisk flour, ground almonds, sugar, cinnamon, cloves, baking powder, and salt.
- Cut in butter: Add cold butter cubes and rub into the flour until crumbly.
- Add yolks and flavoring: Stir in egg yolks, vanilla, and lemon zest until dough starts to form.
- Chill the dough: Split into two portions (one slightly larger), wrap, and chill in the fridge for 1 hour.
- Prepare base: Preheat oven to 350°F (175°C). Roll out larger dough portion, press into a 9-inch tart pan.
- Spread jam: Spoon raspberry jam evenly over the base.
- Make lattice: Roll out smaller dough portion, cut into strips, and arrange in a crisscross lattice on top.
- Brush and bake: Brush lattice with egg wash. Bake 35–40 minutes until golden.
- Cool and serve: Let cool completely before slicing. Dust with powdered sugar if you like.
Notes
- Traditional Linzer Torte uses red currant jam, but raspberry is easier to find and works just as well.
- Best eaten the next day, once the flavors have melded.
- Pairs perfectly with coffee or a scoop of vanilla ice cream.
FAQs About Linzer Torte
1. What is Linzer Torte made of?
It’s made of an almond pastry base filled with raspberry or red currant jam and topped with a lattice crust.
2. Is Linzer Torte the same as Linzer cookies?
They share the same dough, but cookies are smaller, sandwich-style versions of the tart.
3. Can I make Linzer Torte ahead of time?
Yes! It actually tastes better after resting for a day.
4. What’s the difference between a torte and a tart?
A torte usually has a nut-based pastry and is richer, while a tart is typically made with plain shortcrust.
5. Can I freeze Linzer Torte?
Yes, wrap tightly in plastic and freeze for up to 2 months. Thaw at room temperature before serving.
