Classic Linzer Torte

Linzer Torte is a traditional Austrian dessert, famous for its rich hazelnut crust and a sweet, tart red currant jam filling. The delicate lattice top and almond decor add a stunning touch to this timeless treat. Perfect for holidays, special occasions, or a sophisticated dessert to impress your guests, this cake combines the warmth of cinnamon, cloves, and the nutty flavor of hazelnuts for an unforgettable flavor.

What Is Linzer Torte?

Linzer Torte is a classic Austrian pastry, believed to be the oldest known cake recipe in the world. Its origins date back to the 1600s in the city of Linz, Austria. The base is made from a rich, nutty dough, typically hazelnut or almond flour, and it's topped with a layer of fruit jam, traditionally red currant or raspberry. The crisscross lattice top and almond border make this dessert both visually striking and delicious.

Why Everyone Will Love This Recipe

This Linzer Torte is sure to win over anyone with its irresistible flavor and texture:

• Nutty & Flaky Crust: Made with both all-purpose and hazelnut flour for a rich, nutty taste.
• Tart & Sweet Filling: Red currant jam provides the perfect balance of sweet and sour.
• Elegant & Festive: The lattice design and almond garnish make it a beautiful centerpiece.
• Perfect Texture: A buttery, melt-in-your-mouth dough that complements the jam filling perfectly.

Pro Tips for the Best Linzer Torte

1. Use fresh jam: The quality of your red currant jam will make a big difference in flavor. Go for a good quality or homemade jam.
2. Let the dough chill: After mixing the dough, let it rest in the fridge for 30 minutes to firm up and be easier to handle.
3. Lattice tip: When piping the lattice pattern, keep the lines even and don’t rush. The neatness of the lattice gives the tart its signature look.
4. Almond garnish: Toast the sliced almonds lightly before decorating for extra flavor and crunch.
5. Serve chilled: Linzer Torte is often better the day after it's baked, as the flavors have time to meld.

Frequently Asked Questions

Can I Use a Different Jam?

Yes! While red currant jam is traditional, raspberry, apricot, or strawberry jam also work beautifully in this recipe.

How Do I Make the Dough Less Sticky?

If the dough is too sticky to handle, chill it for a bit longer. If it's still too sticky, add a little more all-purpose flour until it becomes manageable.

Can I Make This Torte Ahead of Time?

Absolutely! In fact, it often tastes better the next day once the flavors have had time to settle. Store it in an airtight container at room temperature for up to 3 days.

Can I Make the Linzer Torte Without Hazelnuts?

Yes! You can substitute the hazelnut flour with almond flour or even just all-purpose flour for a more subtle nut flavor.

Can I Use a Store-bought Crust?

While a store-bought crust may save time, the homemade dough is what gives the Linzer Torte its authentic flavor and texture, so it’s worth the effort to make it from scratch.

How to Freeze

You can freeze Linzer Torte after baking. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw it in the fridge overnight before serving.

How to Store

Allow the Linzer Torte to cool completely before storing it in an airtight container at room temperature. It will stay fresh for about 3 days.

How To Make Linzer Torte

Step 1

Step 1

In a large bowl, beat the softened butter and sugar with an electric mixer until smooth and creamy. Add the eggs and mix again until fully incorporated.

In a large bowl, beat the softened butter and sugar with an electric mixer until smooth and creamy. Add the eggs and mix again until fully incorporated.

Step 2

Step 2

Add vanilla extract, lemon zest, cinnamon, and cloves. Mix until everything is well blended. Add all-purpose flour, hazelnut flour, baking powder, and cocoa powder. Mix until a smooth, even dough forms.

Add vanilla extract, lemon zest, cinnamon, and cloves. Mix until everything is well blended. Add all-purpose flour, hazelnut flour, baking powder, and cocoa powder. Mix until a smooth, even dough forms.

Step 3

Step 3

Place 2/3 of the dough into a piping bag fitted with a round tip of about 1.3 cm in diameter. Pipe a layer of dough onto the bottom of a cake pan lined with parchment paper.

Place 2/3 of the dough into a piping bag fitted with a round tip of about 1.3 cm in diameter. Pipe a layer of dough onto the bottom of a cake pan lined with parchment paper.

Step 4

Step 4

Spread the red currant jam over the dough, leaving about 1.5 cm from the edge.

Spread the red currant jam over the dough, leaving about 1.5 cm from the edge.

Step 5

Step 5

Place the remaining 1/3 of the dough in another piping bag with a smaller round tip (about 0.8 cm). Pipe a crisscross pattern over the jam.

Place the remaining 1/3 of the dough in another piping bag with a smaller round tip (about 0.8 cm). Pipe a crisscross pattern over the jam.

Step 6

Step 6

Pipe a border of dough around the edge of the tart using the larger piping tip. Brush the border and lattice with a little fresh cream. Decorate the edge with sliced almonds.

Pipe a border of dough around the edge of the tart using the larger piping tip. Brush the border and lattice with a little fresh cream. Decorate the edge with sliced almonds.

Step 7

Step 7

Bake at 356°F (180°C) for about 45 minutes or until golden brown and firm. Cool completely, dust with powdered sugar, and serve.

Bake at 356°F (180°C) for about 45 minutes or until golden brown and firm. Cool completely, dust with powdered sugar, and serve.