Traditional Austrian Linzertorte Recipe

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 cup ground almonds
  • 1/4 cup ground hazelnuts
  • 1 cup raspberry jam
  • Powdered sugar for dusting

Steps and instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a round tart pan.
  2. In a small bowl, combine the flour and baking powder. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest.
  4. Mix in the flour mixture until well combined. Stir in the ground almonds, hazelnuts, cinnamon, and cloves.
  5. Reserve one-third of the dough for the lattice top. Press the remaining dough into the bottom and up the sides of the prepared tart pan.
  6. Spread the raspberry jam over the dough in the pan.
  7. On a lightly floured surface, roll out the reserved dough. Cut into strips and arrange in a lattice pattern over the jam.
  8. Bake for about 40 minutes, or until the crust is lightly browned. Let cool completely in the pan on a wire rack.
  9. Before serving, dust the top of the torte with powdered sugar.

Tools for making

  • Mixing bowls - For combining and mixing the ingredients.
  • Whisk - To beat the butter and sugar until light and fluffy.
  • Measuring cups and spoons - To accurately measure the ingredients.
  • Tart pan - A round pan with a removable bottom for baking the Linzertorte.
  • Rolling pin - For rolling out the dough for the lattice top.
  • Wire rack - To cool the Linzertorte after baking.
  • Spatula - For spreading the raspberry jam evenly over the dough.
  • Flour sifter - To sift the flour and baking powder.
  • Grater - To grate the lemon zest.
  • Oven - To bake the Linzertorte.
  • Powdered sugar sifter - For dusting the powdered sugar over the torte before serving.

Recipe variations

  • Use a different type of jam, such as strawberry, blackberry, or apricot.
  • Replace the ground almonds and hazelnuts with ground walnuts or pecans.
  • Add a sprinkle of cinnamon or nutmeg to the dough mixture for added flavor.
  • Try using a combination of different flours, like whole wheat flour or almond flour, for a variation in texture.
  • Add dried fruit, such as raisins or cranberries, to the filling for extra sweetness.
  • Add a layer of sliced fresh fruit, like apples or pears, on top of the jam before adding the lattice crust.
  • Make a gluten-free version by using gluten-free flour and ensuring all other ingredients are gluten-free.
  • For a vegan option, substitute the butter with vegan margarine and use a plant-based egg substitute.
  • Experiment with different spices in the dough, such as cardamom or ginger, for a unique flavor profile.
  • Add a drizzle of melted chocolate over the cooled Linzertorte for a decadent twist.

Recipe overview

This is a recipe for Linzertorte, a beloved Austrian dessert that is known for its rich flavors and beautiful presentation. It is a tart made from a nutty, spiced dough and filled with sweet raspberry jam. This dessert is named after the city of Linz, Austria, and traditionally served during the holiday season, but enjoyed year-round. Our version of the Linzertorte is easy to make, yet impressive enough for special occasions. The dough is infused with ground almonds and hazelnuts, adding a delightful crunch that perfectly complements the tart raspberry filling. A simple lattice top and a dusting of powdered sugar complete this charming dessert. Expect to fall in love with the traditional taste of this Linzertorte!

Common questions

  1. Can I use a different type of jam? Yes, you can use any type of jam you prefer or have on hand. Raspberry jam is traditional for Linzertorte, but feel free to experiment with different flavors.
  2. Can I substitute the ground almonds and hazelnuts? Yes, if you have a preference or allergy concerns, you can substitute the ground almonds and hazelnuts with other ground nuts of your choice.
  3. Can I make the dough in advance? Yes, you can make the dough in advance and refrigerate it for up to 24 hours before using. Make sure to wrap it tightly in plastic wrap.
  4. Can I freeze the Linzertorte? Yes, you can freeze the Linzertorte. Once it has cooled completely, wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
  5. Can I add other spices to the dough? Absolutely! While cinnamon and cloves are traditional, you can experiment with adding other spices like nutmeg, cardamom, or ginger to enhance the flavor.
  6. Can I use a different type of pan? While a round tart pan is traditional for Linzertorte, you can use a different type of pan such as a springform pan or a square baking dish. Just adjust the baking time accordingly.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the dough and other ingredients.
  • Electric Mixer - Used to cream the butter and sugar together for the dough.
  • Tart Pan - A round pan with a removable bottom, used to bake the Linzertorte.
  • Wire Rack - A rack used for cooling the baked Linzertorte.
  • Rolling Pin - Used to roll out the reserved dough for the lattice top of the torte.
  • Powdered Sugar Shaker - Used to dust the top of the torte with powdered sugar before serving.
  • Spatula - A flat utensil for spreading the raspberry jam over the dough.
  • Knife - Used for cutting the Linzertorte into slices for serving.

Origin stories

Linzertorte, named after the city of Linz in Austria, is considered one of the oldest-known tarts with its origins dating back to 1653. The first recorded recipe was found in an Austrian abbey, penned by a Countess of Linz. This traditional dessert with its lattice design is often served during the Christmas season in Austria, Hungary, Switzerland, and Germany. The heartwarming blend of nuts, spices, and jam in a buttery crust captures the essence of the holiday season and evokes nostalgia. Its name has even been immortalized in the Austrian folk song "Linzer Augen," which translates to "The Eyes of Linz," a nod to the peekaboo jam windows amidst the torte's lattice top.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.