Linzer Torte (Austrian Dessert)

Linzer Torte is a traditional Austrian dessert made with a buttery almond pastry and a fruity jam filling. Its golden lattice crust and tangy raspberry or red currant jam make it rich, comforting, and perfect for holidays or family gatherings.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 12 slices

Course: Dessert

Cuisine: Austrian, Central European

Calories: 360

Ingredients Method Notes

Ingredients

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 finishing:

1 egg yolk mixed with 1 tablespoon milk for brushing
Powdered sugar for dusting optional

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.