A crumbly, spiced ground-almond and hazelnut pastry shell filled with tart red currant jam and topped with a lattice crust.
Austrian Linzer Torte is a real, traditional Austrian dish, known as Spiced Nut Lattice Tart. A crumbly, spiced ground-almond and hazelnut pastry shell filled with tart red currant jam and topped with a lattice crust.\n\nLinzer Torte, named after the Austrian city of Linz, is often cited as one of the oldest known cake recipes in the world, with references to a similar dish appearing in a handwritten cookbook dated 1653.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 10
Combine flour, ground hazelnuts, cold butter, sugar, cinnamon, cloves, salt and lemon zest, working the butter in until coarse crumbs form.
Add the egg and egg yolk, mixing just until the dough comes together. Wrap and chill for at least 1 hour.
Press about two-thirds of the chilled dough into a tart pan, forming an even base and sides.
Spread the red currant jam evenly over the dough base.
Roll the remaining dough into strips and arrange in a lattice pattern over the jam, pressing the ends to seal against the edge.
Brush the lattice with beaten egg and bake at 180°C (350°F) for 35 to 40 minutes until deeply golden. Cool completely before slicing.
Chill the dough thoroughly before shaping — it's quite crumbly and delicate, and cold dough is much easier to press into the pan and cut into lattice strips.
Use a tart jam like red currant for the classic sharp contrast against the sweet, spiced pastry.
Let the tart cool completely before slicing; it firms up significantly as it cools and cuts more cleanly.
Use raspberry jam instead of red currant for a slightly sweeter, more widely available version.
Add a splash of rum to the dough for extra depth, a traditional variation in some Austrian households.
Some bakers add a thin layer of ground nuts beneath the jam for extra texture.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Linzer Torte, named after the Austrian city of Linz, is often cited as one of the oldest known cake recipes in the world, with references to a similar dish appearing in a handwritten cookbook dated 1653.
This dough is naturally quite short and crumbly due to the high nut and butter content — chill it well and work quickly, using a bit of flour on your hands if needed.
Yes, it keeps very well for several days at room temperature in an airtight container, and many say the flavor improves after a day.
Ground hazelnuts are the most traditional choice for Linzer Torte, though almonds are a common and equally delicious substitute.
Per serving (110g / 3.9 oz) · 10 servings total
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