📝 About This Recipe
Widely considered the oldest cake recipe in the world, the Linzer Torte is a masterpiece of crumbly, nut-rich shortcrust pastry infused with warm winter spices. Its signature lattice top reveals a vibrant heart of tart red currant jam, creating a sophisticated balance of buttery richness and fruity acidity. This timeless classic brings the cozy elegance of a Viennese coffee house right into your kitchen with its unmistakable aroma of toasted hazelnuts and cloves.
🥗 Ingredients
The Nutty Shortcrust (Linzer Teig)
- 1 cup Unsalted Butter (cold, cut into small cubes)
- 1 1/2 cups All-purpose Flour (sifted)
- 1 1/4 cups Roasted Hazelnuts (finely ground into a meal)
- 3/4 cup Granulated Sugar
- 1 large Egg (at room temperature)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1 tablespoon Cocoa Powder (unsweetened, for a traditional deep color)
- 1/4 teaspoon Salt
The Filling and Finish
- 1 1/4 cups Red Currant Jam (traditional tart variety)
- 1 large Egg Yolk (for egg wash)
- 1 tablespoon Milk (to mix with egg yolk)
- 2 tablespoons Sliced Almonds (for garnish around the edge)
- 1 tablespoon Confectioners' Sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, ground hazelnuts, sugar, cinnamon, cloves, cocoa powder, and salt until perfectly combined.
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2
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
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3
Add the whole egg and lemon zest to the mixture. Knead quickly by hand or with a stand mixer on low speed just until a cohesive dough forms. Do not overwork, or the pastry will lose its delicate 'short' texture.
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4
Divide the dough into two pieces: roughly two-thirds for the base and one-third for the lattice top. Wrap both in plastic wrap and refrigerate for at least 1 hour (or overnight) to allow the gluten to relax.
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5
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan or tart pan with a removable bottom.
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6
Roll out the larger portion of dough between two sheets of parchment paper to a 1/4-inch thickness. Transfer it to the prepared pan, pressing it gently into the bottom and about 1 inch up the sides.
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7
Spread the red currant jam evenly over the dough base, leaving a small margin at the edges.
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8
Roll out the remaining dough and cut into strips about 1/2-inch wide using a knife or a fluted pastry wheel for a decorative edge.
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9
Arrange the dough strips in a crosshatch lattice pattern over the jam. Press the ends of the strips into the edge of the bottom crust to seal.
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10
If you have leftover dough, roll it into a long thin rope and place it around the inner circumference of the pan to create a border, hiding the ends of the lattice strips.
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11
Whisk the egg yolk with the milk and lightly brush the lattice and the border. Sprinkle the sliced almonds around the edge of the torte.
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12
Bake for 45-50 minutes until the pastry is golden brown and the jam is bubbling slightly in the center.
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13
Allow the torte to cool completely in the pan on a wire rack. For the best flavor, wrap the cooled torte in foil and let it sit for 1-2 days before serving to allow the spices to bloom.
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14
Just before serving, dust lightly with confectioners' sugar.
💡 Chef's Tips
Always toast your hazelnuts before grinding them to unlock a deeper, more professional nutty flavor. If the dough becomes too soft or sticky while rolling, pop it back in the freezer for 5-10 minutes. Red currant jam is traditional for its tartness; if using raspberry jam, add a squeeze of lemon juice to mimic that acidity. Avoid over-baking; the torte will firm up significantly as it cools due to the high nut and butter content. For a truly authentic experience, let the torte 'mature' for 24 hours before slicing; the texture becomes wonderfully fudgy.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened whipped cream (Schlagobers) to balance the richness. Pair with a strong Viennese coffee or a dark roast espresso. A glass of sweet dessert wine, such as an Austrian Beerenauslese, complements the fruit notes beautifully. Enjoy as a classic afternoon 'Kaffee und Kuchen' treat. Serve slightly at room temperature rather than cold to appreciate the full spice profile.