The Linzer torte recipe is an ancient tart of Austrian origin: it takes its name from the city of Linz, on the banks of the Danube, where it used to be cooked directly over the fire in a silver bowl. Today it is a classic loved worldwide and very popular in Trentino Alto Adige, where it is always present on holiday tables… but I assure you it is delicious in every season, just like the Sacher cake.
Its peculiarity is the rich and fragrant shortcrust pastry, made with almond flour (or walnuts or hazelnuts), spices like cinnamon and vanilla, and a topping of slightly tart jam, perfect to balance the sweetness of the dough. Traditionally, raspberries, redcurrants, or berries are used, giving it an intense taste and irresistible aroma.
A rustic, elegant, and timeless cake: every slice smells of home and tradition.
See you soon
Susy 💗
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Austrian
- Energy 398.77 (Kcal)
- Carbohydrates 47.73 (g) of which sugars 26.11 (g)
- Proteins 5.97 (g)
- Fat 21.27 (g) of which saturated 6.80 (g)of which unsaturated 4.08 (g)
- Fibers 4.12 (g)
- Sodium 58.40 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Linzer Torte
- 1 2/3 cups flour
- 3/4 cup hazelnut flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- to taste ground cinnamon
- 1/2 lemon zest
- 1 pinch salt
- 1 pinch cloves (ground)
- 10 oz red currant jam
- 2/3 cup sliced almonds
Useful Tools
- Baking Pan
- Stand Mixer
Making the Linzer Torte
In a bowl (or in the stand mixer with K-beater), work the softened butter with the sugar, lemon zest, and a pinch of salt until you get a creamy mixture. Add the egg and continue mixing until absorbed.
Incorporate the flours, cinnamon, and a pinch of ground cloves. Knead quickly with your hands until a smooth and homogeneous ball is obtained. Wrap it in plastic wrap and let it rest in the fridge for at least 2 hours: this way the shortcrust becomes compact and easy to roll out.
Take the dough, work it just a moment, and roll it out with a rolling pin on a lightly floured surface. Transfer it to a greased and floured 9-inch tart pan, making sure it adheres well to the edges. Prick the base with a fork to prevent it from swelling.
Fill with the jam and, with the remaining shortcrust, prepare the strips for the lattice. Slightly moisten the edge with a bit of water and sprinkle with sliced almonds.
Bake in a static oven at 350°F for 35-40 minutes, until the surface is golden. Let it cool completely before removing it from the pan.
To serve, add a dusting of powdered sugar. It tastes even better the next day: the flavors settle and it becomes fragrant and irresistible.
Storage and Useful Tips
The Linzer torte keeps perfectly for 2-3 days under a cake dome, in a cool and dry place. I recommend always waiting until it is completely cool before covering it, so it remains crumbly and very fragrant.
For an even more intense flavor, try it the day after: the flavors settle and it becomes even better.
If you want to prepare it in advance, you can freeze the raw base already rolled out in the mold or the cooked and cooled cake. Just let it thaw at room temperature before serving.
Frequently Asked Questions
Can I use a different jam for the Linzer torte?
Yes, a slightly tart jam like raspberry, red currant, or mixed berries is ideal. This way, it balances the sweetness of the dough.
Can I use almonds instead of hazelnuts?
Yes, of course. The original Linzer torte recipe uses almond flour, but I chose hazelnut flour because it makes the dough more fragrant and flavorful. If you prefer, you can still replace it with almonds or walnuts.
