Easy Linzer Torte Recipe: A Traditional Holiday Dessert Recipe From Austria by Ann Marie Patitucci
The Linzer torte is a traditional Austrian pastry named after the city of Linz, Austria. The “crust” is a type of shortbread topped with fruit preserves and nuts with a lattice design on top. Linzer torte is a holiday dessert in Austria, often enjoyed at Christmas. Unlike other tortes, a Linzer torte typically has just one layer, more like a pie or tart. What I find most interesting about this Austrian dessert is that it’s known to develop its best flavor after a few days.
There are many variations of the Linzer torte. Some bakeries, including many in North America, make Linzer cookies and tarts instead of torte. This version is a traditional Linzer torte recipe, just in time to serve as a holiday treat, just like the Austrians do at Christmas.
Prep Time: 30 minutes plus 30 minutes to chill
Cook Time: 1 hour
Total Time: 2 hours
- 2 cups all-purpose flour
- 2 cups finely ground almonds
- 1 1/4 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/8 cups unsalted butter
- 4 egg yolks (divided)
- 6 tablespoons red currant jam
- powdered sugar (optional)
Here’s how to make it:
- Place flour, almonds, sugar, baking powder, cinnamon and cloves on a clean work surface. Add in all but one tablespoon of butter and 2 of the egg yolks. Knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with remaining 1 tablespoon butter. Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces, flatten and cut into 1/3-inch strips. Arrange the strips over the jam in a lattice pattern. Place the last strips along the sides of the pan to form a rim.
- Beat remaining 2 egg yolks and brush over the lattice and rim. Be careful not to splash onto the red currant jam.
- Bake until golden brown, about 45 minutes. As all ovens are different, watch carefully toward the end of the baking time to ensure that the torte does not get too dark. Let cool and remove gently from the pan. For the best flavor, store for three days in a cool place. Sprinkle powdered sugar on top, if desired. Serve cold.
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