Grandma’s Linzer Torte recipe. The Linzer Torte, the original Austrian recipe with its “Linzer Masse”, is a dessert based on one of the oldest cake recipes in the world and is one of the Christmas desserts I recommend. Originating from the city of Linz and almost as famous as the Sacher cake (to which it is in no way inferior), our Linzer torte, with its shortcrust pastry rich in almond and hazelnut flour, is the dessert that — together with Stollen with marzipan, Trentino Zelten and the most tempting pandoro and panettone — will make our holiday table original, fresh and enticing. This crumbly and delicate tart, filled with jam — currant, plum, raspberry or apricot — is perfect to serve at Christmas for breakfast or as a snack. Want to try it?

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Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients to make the Linzer Torte

2 cups all-purpose flour
1 1/8 cups butter
1 cup powdered sugar
3/4 cup toasted hazelnuts (finely ground into a flour)
3/4 cup almond flour
2 tbsp breadcrumbs
1 egg (medium)
2 tsp ground cinnamon
pinch ground cloves
pinch salt
as needed lemon zest (grated)
1 2/3 cups raspberry jam (blueberry or currant (about))
as needed sliced almonds
as needed egg (beaten, for finishing)
as needed powdered sugar

Tools to make the Linzer Torte

Tart pans 10 1/4 in

Steps to make the Linzer Torte

To make the Linzer Torte shortcrust pastry, you can knead by hand, but if you have a stand mixer, using the paddle attachment will be much faster.

To make the Linzer torte, combine the butter and flour in the stand mixer. Work for a few seconds to break up the mixture, then add the almond flour and hazelnut flour (or double the amount of just one of them).
Mix together and add the powdered sugar, then add the egg.
Finish with a pinch of salt, the orange zest (in my case dried and ground), cinnamon, nutmeg and mix quickly. Turn the dough out onto a floured work surface and shape quickly into a disk. Wrap the disk in plastic wrap and let it rest in the refrigerator for 30 minutes.
After resting, work the dough again to make it pliable, use about two-thirds (or slightly less) to line a 9 1/2–10 1/4 in tart pan.
Add the blueberry, currant or raspberry jam and use the remaining dough to roll out strips to line the edge and create the classic lattice decoration. Brush with beaten egg and sprinkle the edges with sliced almonds.
Bake in a preheated oven at 338°F for 45 minutes using the conventional (non-fan) setting. Remove from the oven and let cool before removing from the pan and serving, dusted with powdered sugar.
Store the Linzer torte at room temperature, covered with a cotton cloth, and consume within 3–4 days. Reheat briefly if you like, about two minutes per side.