📝 About This Recipe
Hailing from the city of Linz, Austria, this is widely considered the oldest cake recipe in the world, dating back to 1653. It features a rich, buttery shortcrust pastry infused with toasted hazelnuts, warm cinnamon, and ground cloves, all cradling a heart of tart red currant jam. The signature lattice top creates a stunning visual, making this spiced, nutty confection a timeless centerpiece for any festive gathering.
🥗 Ingredients
Nutty Shortcrust Pastry (Linzer Dough)
- 1 cup Unsalted Butter (softened but still cool)
- 3/4 cup Granulated Sugar
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 cups Roasted Hazelnuts (ground into a fine meal)
- 1 Large Egg (at room temperature)
- 1 tablespoon Lemon Zest (freshly grated)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1 tablespoon Cocoa Powder (optional, for a deeper color)
The Filling and Finish
- 1 1/4 cups Red Currant Jam (traditional; can substitute with raspberry)
- 1 tablespoon Kirsch or Brandy (optional, to mix into the jam)
- 1 Egg Yolk (beaten with 1 tsp water for egg wash)
- 1/4 cup Sliced Almonds (for garnish around the edge)
- 1 tablespoon Confectioners' Sugar (for dusting)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
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2
Add the egg and lemon zest to the butter mixture, beating well until fully incorporated and smooth.
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3
In a separate medium bowl, whisk together the sifted flour, ground hazelnuts, cinnamon, cloves, salt, and cocoa powder (if using).
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4
Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until a soft dough forms; do not overwork the dough or the crust will be tough.
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5
Divide the dough into two portions: one representing about 2/3 of the dough and the other 1/3. Wrap both in plastic wrap and flatten into discs. Refrigerate for at least 1 hour (or up to overnight) to firm up.
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6
Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
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7
Take the larger disc of dough and press it evenly into the bottom and up the sides of the tart pan. If the dough is too sticky, use lightly floured fingers or a piece of plastic wrap between your hand and the dough.
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8
In a small bowl, stir the red currant jam with the Kirsch or brandy to loosen it. Spread the jam evenly over the bottom of the crust.
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9
Roll out the remaining 1/3 of the dough on a floured surface. Cut into strips about 1/2 inch wide using a knife or a fluted pastry wheel.
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10
Arrange the strips in a lattice pattern over the jam. Press the ends of the strips into the edge of the bottom crust to seal.
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11
Brush the lattice strips and the outer edge of the crust with the egg wash. Sprinkle the sliced almonds around the perimeter of the torte.
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12
Bake for 45-50 minutes, or until the pastry is golden brown and the jam is bubbling slightly.
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13
Remove from the oven and let cool completely in the pan on a wire rack. This torte is fragile when warm but sets beautifully as it cools.
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14
Just before serving, lightly dust the top with confectioners' sugar for a snowy, elegant finish.
💡 Chef's Tips
For the best flavor, toast your hazelnuts in the oven at 350°F for 10 minutes and rub off the skins before grinding. If the dough becomes too soft while rolling the lattice, pop it back in the freezer for 5 minutes to firm up. Traditional Linzer Torte actually tastes better the next day as the moisture from the jam softens the nut-rich crust. Avoid using overly sweet jams; the tartness of red currant or lingonberry is essential to balance the rich pastry. Ensure your hazelnut meal is fine; if it's too coarse, the lattice strips may break more easily.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened whipped cream (Schlagobers) to balance the spice. Pair with a strong Viennese coffee or an Earl Grey tea for a perfect afternoon treat. A small glass of chilled dessert wine, such as a Riesling Auslese, complements the fruit notes. Serve as a festive holiday dessert alongside a selection of spiced nuts. Enjoy a slice at room temperature to fully appreciate the complex aromas of the cloves and cinnamon.