Austrian Linzer Torte: A Traditional And Amazing Recipe

by Sheri @ A Busy Bee's Life
Austrian Linzer Torte abusybeeslife.com theyare deliscious desserts

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The Austrian Linzer Torte is considered the oldest known cake in the world.

Who named or invented it remains a mystery. All we know is that it became famous in Linz, Austria.

I love how it is simple and easy to make.  I have eaten my fair share of these, and there is nothing like a homemade Austrian Linzer Torte. It is simply scrumptious and a great way to end a holiday meal.

What makes this torte so beautiful is the lattice design of the top crust and the traditional filling.

You can make these in different sizes, this recipe is for a traditional cake or pie size that serves eight.

If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation. – Regina Brett

 

Austria has a long history and tradition of making some of the finest desserts in the world.

The Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions.

It is usually served at Christmas in Austria, which is celebrated on December 24th.

Linzer Torte is often made like small tarts or cookies in bakeries around the world.

The Austrian traveller Franz Hölzlhuber  allegedly brought the Linzer Torte to Milwaukee in the 1850’s and spread this wonderful recipe all over the United States.

Austria’s most well-known tortes are the Austrian Linzer Torte and the Austrian Sachertorte.

Neither are good for your waistline, but they are so irresistible. I am a sweet tooth so no complaints here.

Whether hot or cold, as a starter or dessert, here’s how you can enjoy the sweeter side of Vienna!

Austrian Linzer Torte abusybeeslife.com theyare deliscious desserts

Let's Get Started!

This post contains referral links, which means I may receive a small credit, at no cost to you, if you… Print This Recipe
How Many Can Devour This?: 8 Prep Will Take You: Cooking Time Is:
Rating: 5.0/5
( 1 voted )

Here's What You'll Need

  •  
  • 250 g butter
  • 250 g flour
  • 125 g icing sugar
  • 150 g ground hazelnuts (or almonds)
  • 2 tbsp bread crumbs
  • 1 egg
  • 1 egg yolk
  • Cinnamon powder
  • A pinch of ground cloves
  • A pinch of salt Grated lemon rind or lemon juice
  • Wafers for layering
  • Egg for coating
  • Strawberry, Raspberry or Apricot Jam - Homemade jam is the best
  • Flaked almonds
  • If you need to convert grams to ounces, you can use this link: Baking Converter

So here's what we need to do...

This post contains referral links, which means I may receive a small credit, at no cost to you, if you make a purchase through a link.

Ready to have this on your table this afternoon?

Austrian Linzer Torte so delicious abusybeeslife.com

It’s Oh So Simple!

Create a small hill of flour on the on your kitchen surface. Make   sure it’s clean.

If not, you can use a tray or chopping board.

Slice the butter into small cubes and rub between the fingers into the flour to create a light crumb.

Add cinnamon according to taste. try not to over do it, so the cinnamon doesn’t take over.

Next, add a pinch of ground cloves and a little salt, together with the lemon (rind or juice) and the hazelnuts or almonds to a food processor and pulse until the nuts are finely ground. 

Remove the dough to a lightly floured work surface and knead until smooth.

Form into a disc, cover with plastic wrap and refrigerate for at least 1 hour. Some people do it for only 30 minutes, but the longer the better. Don’t exceed 90 minutes.

Pre-heat the oven to 180 °C. Grease a suitably sized spring form cake tin and then dust with the bread crumbs to prevent the dough from sticking.

Next, press a little over half of the dough onto the base of the tin, using the knuckles of your fingers.

Spread the jam evenly over the dough, leaving a 1/2-inch border around the edge.

Roll the remaining dough into pencil-thin ropes.

Here are some items I love using to bake…..

Lay the ropes over the jam about 2.5 cm apart and extending to the border to form a lattice-crust.

Simply lay the ropes of dough around the edge of the tart to form a border and seal in the top lattice crust.

You can also cover the pastry base with wafers, and then coat with smoothly stirred jam, leaving about 1 cm all round for the edge.

Here, you will place the thicker roll into the tin as an edging, and press down gently. Use the thinner rolls to create a lattice. Sprinkle with flaked almonds to taste.

Mix the egg yolk with a couple teaspoons of water. Use a pastry brush to brush the crust with the egg yolk.

Place the tart on a baking pan and place it in the oven.

Bake for about 45 minutes, or until the crust is cooked through and nicely browned.

Allow your soon to be devoured Austrian Linzer torte to cool completely in the pan.

Remove it to a serving platter.

The Austrian Linzer torte is best served the next day as its crust gets moister with time.

Wrap it in film to keep greedy fingers away. Before you serve, dust with icing sugar.

Want to make Linzer cookies instead? Here is a great video demonstration.

It’s all about a balancing act between time, temperature and ingredients: That’s the art of baking. – Peter Reinhart

If you don’t eat it all up in one day, the Austrian Linzer Torte will keep for a few days at room temperature or in the refrigerator for about a week. It can also be frozen.

Here’s what it should look like when it’s done…

Austrian Linzer Torte December 2017

I love desserts and will share with you some many delicious dessert recipes for the best Austrian treats in the future. There is great food here in Austria too, however, I am more of a baker.

There is so much to see and do in Austria, if you are ever headed this way, I can be your insider guide.

Here are the Top Ten Desserts in Austria:

  • Sachertorte
  • Apfelstrudel
  • Kaiserschmarren
  • Vanillakipferl
  • Krapfen
  • Mohr im Hemd
  • Marmorgugelhupf
  • Malakovtorte
  • Kardinalschnitte
  • Esterhazytorte

Not sure what all these are? No worries, I will be sharing each of this recipes with you soon.

Will you try making an Austrian Linzer Torte? I hope so. Let me know how it turns out!

Enjoy the delicious aroma of cinnamon and cloves filling your home.

 

 photo sheri_zpsftwufydo.png

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22 comments

Katie Werthmann January 12, 2018 - 16:09

Man this looks good! I’m def going to add this to my pinterest recipes!!

Reply
Tasheena December 27, 2017 - 19:24

This recipe looks delicious and so savory. I would love to give it a try. This recipe would be perfect to make for my family this weekend.

Reply
Sheri @ A Busy Bee's Life January 1, 2018 - 09:48

It is so yummy! I hope you are going to be able to make it.

Reply
Dena Jayne December 18, 2017 - 11:49

This looks SO yummy, I shall have to make sure I pass the recipe onto my Mum x

Reply
Samah December 16, 2017 - 12:28

This torte looks delicious and although I’m not a baker, I will definitely try it out!

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Lisa December 14, 2017 - 08:32

Jeepers that looks AMAZING and sounds absolutely delicious, YUM!
Thanks for sharing the recipe!

Reply
Rye Santiago December 13, 2017 - 20:16

Stunning photos of that mouthwatering pastry! I saw hazelnuts, lemon zest, and cloves in the recipe so I’m hooked!

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CHelsea Elizabeth December 12, 2017 - 22:58

Omg. This looks absolutely incredible! A proper winter warmer dessert. I’m no pro in the kitchen but so tempted to try this out. Looks delicious

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Jo Anna Inks December 12, 2017 - 22:22

This looks delicious! I’m always looking for new desserts for the holiday. I’m going to give this one a try! Thank you.

Reply
Jennifer Burby December 12, 2017 - 20:14

That looks absolutely delicious and perfect for the upcoming holidays.

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hobbisl38 December 12, 2017 - 20:11

That looks delicious. I hadn’t realised it has ground almonds – sounds a bit like a bakewell tart. Shame about the calories though.

Reply
Ashley Strain December 12, 2017 - 15:55

I’ve been trying to find what I am going to bring to this years Christmas potluck. Now I just have to decide between the torte and the cookies! Thank you for sharing.

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Natashya Newman December 12, 2017 - 15:37

This looks absolutely delicious! I love something gorgeous and simple to serve at festive occasions. Will have to try this!

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Corinne December 12, 2017 - 15:01

this looks incredible! I love all of your photos. If I ever learn to bake – I totally want to try this!

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Diana December 12, 2017 - 12:07

I can’t imagine something that looks that beautiful and tasty is easy to make! Definitely I will try the oldest cake in the world

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Harassedmom (@laurakim123) December 12, 2017 - 10:22

This sounds SO yummy!!!! Well worth the effort

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itsadea December 12, 2017 - 03:40

I love your grace in writing, in baking, in photography and in everything about this post. The word “torte” struck me in particular because that also means cake in my language, Albanian. Also, thank you for sharing that tad bit of history on the Torte, it was a great hook to keep me reading and wanting more. I truly enjoyed your article and hope to try the recipe!

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Our Family World December 11, 2017 - 23:59

I will make sure I visit your blog every day for these awesome dessert recipes. I can’t imagine something that looks that beautiful and tasty is easy to make! Thank you for sharing the recipe for the Austrian Linzer torte and cookies.

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Laura Dove December 11, 2017 - 22:24

Oh wow this looks amazing!! I’ve never made a torte like this before but it sound utterly delicious! I’d love to try it!

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Ana De-Jesus December 11, 2017 - 18:51

I love how you made the recipe even more interesting with the inclusion of its historical context! I had no idea that the Austrian Linzer Torte is considered to be the oldest known cake in the world?! Do you know when it predates back to by any chance? x

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Manoj December 11, 2017 - 16:04

I am not familar with Austrian desserts. Austrian Linzer Torte’s history and making are really interesting. Initially I thought, it’s difficult to prepare. But it’s simple as you said. Definitely I will try the oldest cake in the world & message you when I visit the country.

Reply
Zehra December 10, 2017 - 22:57

Looks absolutely delicious! Craving for cake now at 5 am…

Reply

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